Step 1 : Introduction to the question "2. If I wanted to make egg custard, which of these spices would I be most likely to use?"
...1. Mustard seed 2. Allspice 3. Nutmeg 4. Ginger Nutmeg is the seed from an evergreen tree originally only grown in the Spice islands. It's always best grated fresh and is used, amongst other things, in cheese sauces, with eggs and in mulled wine. Egg Custard Recipe: 300 ml (10 fl oz) semi-skimmed milk 1 vanilla pod, split lengthways 3 egg yolks 1 tbsp caster sugar 1 tsp cornflour Grated nutmeg Put the milk and vanilla pod into a saucepan and heat until just starting to simmer. Remove the pan from the heat and leave to for 10 minutes. Mix the egg yolks, sugar and cornflour into a smooth paste in a mixing bowl. Remove the vanilla pod from the milk. If you want a stronger vanilla flavour, scrape the seeds into the milk. Pour the warm milk onto the egg mixture, stirring. Pour back into the pan and cook over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon in a thin layer. You must not allow the custard to boil, and remove from the heat as soon as it has thickened. Sprinkle with grated nutmeg. It can be served hot or cold but I prefer mine cold. Ooooh now Horace, the hungry dino is happy ... dessert at last!
Step 2 : Answer to the question "2. If I wanted to make egg custard, which of these spices would I be most likely to use?"
Nutmeg:
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