baked spiced custard

  • 1 litre single (pouring) cream
  • 4 eggs
  • 2 egg yolks, extra 
  • ¾ cup caster (superfine) sugar 
  • 1 teaspoon vanilla extract 
  • ½ teaspoon ground cinnamon 
  • freshly grated nutmeg, for sprinkling
  1. Preheat oven to 150ºC (300ºF). Cook the cream in a saucepan over high heat until it is hot but not boiling. 
  2. Place the eggs, extra egg yolks, sugar, vanilla and cinnamon in a bowl and whisk until well combined. Gradually add the hot cream, whisking well to combine. Pour into a 7 cup-capacity (1.75 litre) ovenproof dish and sprinkle with nutmeg. 
  3. Place into a deep baking dish and pour in enough boiling water to come halfway up the sides of the dish. Bake for 1 hour or until the custard is just set. Sprinkle with nutmeg to serve. Serves 6.
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