Cape Malay-Type Slightly-Spiced Baked Custard
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Baked custard is a well-known recipe in our parts. This variation adds gentle spices to a great dessert. Please see the notes for dressing up the final product, to your taste!
- Ready In:
- 2 1⁄4 cups cream, fresh (500 ml)
- 1 cup milk (250 ml)
- 1 teaspoon vanilla (best is to use the scraped-out seeds from 1 pod)
- 1⁄2 teaspoon cinnamon, ground
- 2 star anise
- 1⁄4 teaspoon ground mixed spice (the commercial "mixed-spice")
- 2 eggs
- 3 egg yolks
- 1⁄2 cup brown sugar (125 ml)
- 1⁄2 cup brown sugar (distributed, and caramelised with a kitchen blowtorch)
- Preheat oven to 300 deg F/150 deg Celsius Grease 6 ramekins or cups which can hold about 1 cup each (250 ml).
- Mix the cream, milk and spices in a small saucepan, and bring to boiling point. Remove from heat.
- Whisk the eggs, egg yolks and brown sugar (preferably with an electric mixer) until really well mixed and the sugar almost melted.
- Add the warm creamy mixture, while whisking, to the egg mixture, keeping up whisking. Whisk until the sugar has melted.
- Using a fine sieve, pour the custard mixture through the sieve to get rid of any small lumps.
- Divide into the prepared ramekins.
- Place a clean kitchen cloth on the bottom of a deep oven tin or dish, and on that, place the filled ramekins.
- Carefully pour in boiling water to about halfway up the ramekins.
- Bake for about 25 minutes until the custard has set. Take out and remove ramekins.
- The puddings can be enhanced by the two suggestions above, or with chopped bananas stewed with dessicated coconut.
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OOOH this is decadent, rich, creamy & delicious!! I did share with the family. I did! But I didn't want to. The spices are heavenly. (I LOVE custard!) I combined spices & dairy, brought it to a boil very slowly then let it steep for awhile before combining with the eggs. I made 1 pan instead of individual cups. I really do wish I could afford (waist, health & wallet-wise) to make this every day. Made in honor of Zurie's recently departed dh.Reply