Made this at the weekend as had a surplus of eggs from the chooks (good girls are still laying well). Also had a loaf of fruit soda bread. So I made sandwiches with the fruit soda with softened butter and good marmalade and sliced them to fit an ovenproof dish. You can sprinkle with some booze if you like - cointreau works with this one. Make a custard with five eggs (three whole plus 2 yolks) which you need to whisk with 5oz caster sugar until light coloured. Heat half pint full milk with half pint cream flavoured with the grated rind of two clementines.
When scalded (v.v. hot when the skin starts to form) pour onto the eggs whilst whisking (I used a billy blender). Then pour over the bread slices and leave to soak. For best results bake in a bain marie in a oven at 180 c for approx 40 minutes until cooked through and golden brown. Serve warm. I don't usually bother with making the custard properly first, but it really makes a difference with the texture being more creme brulee than quiche.
