• Recipe by Donna Hay 

    Baked spiced custard

    Serves: 6
    Cooking Time: 1 hr 20 mins


    • 1 litre fresh cream
    • 4 large eggs
    • 2 large egg yolks
    • 165g (¾ cup) castor sugar
    • 5ml (1 tsp) vanilla extract
    • 2,5ml (½ tsp) ground cinnamon
    • freshly grated nutmeg, for sprinkling



    Preheat the oven to 150ºC.


    Cook the cream in a saucepan over high heat until it is hot but not boiling.


    Place the eggs, 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 1,75 litre capacity ovenproof dish and sprinkle with nutmeg. Place in a deep baking dish and pour in enough boiling water to come halfway up the sides of the dish. Bake until the custard is just set, about 1 hour.


    Sprinkle with extra nutmeg to serve.