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Cape Malay-Type Slightly-Spiced Baked Custard

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Ingredients

Adjust Servings:
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)

Nutritional information

488.6
Calories
299 g
Calories From Fat
33.2 g
Total Fat
19.6 g
Saturated Fat
270.1 mg
Cholesterol
95 mg
Sodium
43.9 g
Carbs
1 g
Dietary Fiber
35.6 g
Sugars
6.8 g
Protein
196g
Serving Size

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Cape Malay-Type Slightly-Spiced Baked Custard

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    Cuisine:

    OOOH this is decadent, rich, creamy & delicious!! I did share with the family. I did! But I didn't want to. The spices are heavenly. (I LOVE custard!) I combined spices & dairy, brought it to a boil very slowly then let it steep for awhile before combining with the eggs. I made 1 pan instead of individual cups. I really do wish I could afford (waist, health & wallet-wise) to make this every day. Made in honor of Zurie's recently departed dh.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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!, OOOH this is decadent, rich, creamy & delicious!! I did share with the family I did! But I didn’t want to The spices are heavenly (I LOVE custard!) I combined spices & dairy, brought it to a boil very slowly then let it steep for awhile before combining with the eggs I made 1 pan instead of individual cups I really do wish I could afford (waist, health & wallet-wise) to make this every day Made in honor of Zurie’s recently departed dh , 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!


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    Steps

    1
    Done

    Preheat Oven to 300 Deg F/150 Deg Celsius Grease 6 Ramekins or Cups Which Can Hold About 1 Cup Each (250 Ml).

    2
    Done

    Mix the Cream, Milk and Spices in a Small Saucepan, and Bring to Boiling Point. Remove from Heat.

    3
    Done

    Whisk the Eggs, Egg Yolks and Brown Sugar (preferably With an Electric Mixer) Until Really Well Mixed and the Sugar Almost Melted.

    4
    Done

    Add the Warm Creamy Mixture, While Whisking, to the Egg Mixture, Keeping Up Whisking. Whisk Until the Sugar Has Melted.

    5
    Done

    Using a Fine Sieve, Pour the Custard Mixture Through the Sieve to Get Rid of Any Small Lumps.

    6
    Done

    Divide Into the Prepared Ramekins.

    7
    Done

    Place a Clean Kitchen Cloth on the Bottom of a Deep Oven Tin or Dish, and on That, Place the Filled Ramekins.

    8
    Done

    Carefully Pour in Boiling Water to About Halfway Up the Ramekins.

    9
    Done

    Bake For About 25 Minutes Until the Custard Has Set. Take Out and Remove Ramekins.

    10
    Done

    the Puddings Can Be Enhanced by the Two Suggestions Above, or With Chopped Bananas Stewed With Dessicated Coconut.

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    Michael Hayes

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