Cape Malay-Type Slightly-Spiced Baked Custard

Recipe by Zurie
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon ground mixed spice (the commercial "mixed-spice")
  • 3
    egg yolks
  • 12
    cup brown sugar (125 ml)
  • TOPPINGS
  • 12
    cup brown sugar (distributed, and caramelised with a kitchen blowtorch)
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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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