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!
Provided by Zurie
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 19.6, Cholesterol 270.1, Sodium 95, Carbohydrate 43.9, Fiber 1, Sugar 35.6, Protein 6.8
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