Recipe by Donna Hay
Baked spiced custard
- 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.