CAPE MALAY-TYPE SLIGHTLY-SPICED BAKED CUSTARD

Cape Malay-Type Slightly-Spiced Baked Custard image

Provided by Zurie

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/4 cups cream, fresh (500 ml)
1 cup milk (250 ml)
1 teaspoon vanilla (best is to use the scraped-out seeds from 1 pod)
1/2 teaspoon cinnamon, ground
2 star anise
1/4 teaspoon ground mixed spice (the commercial "mixed-spice")
2 eggs
3 egg yolks
1/2 cup brown sugar (125 ml)
1/2 cup brown sugar (distributed, and caramelised with a kitchen blowtorch)

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.