Cape Malay-type Slightly-spiced Baked Custard

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 preheat oven to 300 deg f/150 deg celsius grease 6 ramekins or cups which can hold about 1 cup each (250 ml).
• 2 mix the cream, milk and spices in a small saucepan, and bring to boiling point. remove from heat.
• 3 whisk the eggs, egg yolks and brown sugar (preferably with an electric mixer) until really well mixed and the sugar almost melted.
• 4 add the warm creamy mixture, while whisking, to the egg mixture, keeping up whisking. whisk until the sugar has melted.
• 5 using a fine sieve, pour the custard mixture through the sieve to get rid of any small lumps.
• 6 divide into the prepared ramekins.
• 7 place a clean kitchen cloth on the bottom of a deep oven tin or dish, and on that, place the filled ramekins.
• 8 carefully pour in boiling water to about halfway up the ramekins.
• 9 bake for about 25 minutes until the custard has set. take out and remove ramekins.
• 10 the puddings can be enhanced by the two suggestions above, or with chopped bananas stewed with dessicated coconut.