Cape Malay-Type Slightly-Spiced Baked Custard

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:
50mins
Serves:
Units:

ingredients

  • 2 14 cups cream, fresh (500 ml)
  • 1 cup milk (250 ml)
  • 1 teaspoon vanilla (best is to use the scraped-out seeds from 1 pod)
  • 12 teaspoon cinnamon, ground
  • 2 star anise
  • 14 teaspoon ground mixed spice (the commercial "mixed-spice")
  • 2 eggs
  • 3 egg yolks
  • 12 cup brown sugar (125 ml)
  • TOPPINGS

  • 12 cup brown sugar (distributed, and caramelised with a kitchen blowtorch)

directions

  • 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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RECIPE MADE WITH LOVE BY

@Zurie
Contributor
@Zurie
Contributor
"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!"
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  1. Elmotoo
    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
  2. Zurie
    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!
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