Best Spiced Baked Custard Recipes

CAPE MALAY-TYPE SLIGHTLY-SPICED BAKED CUSTARD

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.

SPICED BAKED CUSTARD

Steps:

• Preheat oven to 325.
• In a small bowl combine eggs, milk, sugar substitute, and vanilla. Beat until combined.
• Place 4 6 ounce custard cups in a 2 quart square baking dish.
• Divide egg mixture among custard cups, then sprinkle with allspice.
• Fill baking dish around custard cups with water to a a depth of 1".
• Bake for 30-45 minutes, or until a knife inserted near the center of each cup comes out clean.
• Remove cups from water.
• Cool slightly on a rack before serving.