Cape Malay Type Slightly Spiced Baked Custard
Indulge in the comforting warmth of Cape Malay Type Slightly Spiced Baked Custard, a velvety dessert infused with delicate aromatic spices that will awaken your senses. This recipe combines a rich blend of whole milk and heavy cream with the subtle sweetness of cinnamon, nutmeg, and a hint of optional cardamom, capturing the soul of Cape Malay-inspired flavors. Perfectly baked to achieve a creamy texture with lightly wobbly centers, this custard is prepared in a water bath to ensure a smooth, luxurious finish. Whether served warm for a cozy treat on a cool evening or chilled for a refreshing twist, this slightly spiced baked custard offers a delightful balance of simplicity and sophistication. Easy to prepare in under an hour and perfect for any gathering, it’s an irresistible dessert that’s sure to impress!
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Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 4 large Eggs
- 80 g Granulated sugar
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 0.25 tsp Ground cardamom (optional)
Directions
Step 1
Preheat your oven to 160°C (320°F). Prepare a water bath by filling a large baking dish with enough hot water to reach halfway up the sides of a smaller baking dish or individual ramekins, and set aside.
Step 2
In a medium saucepan, combine the milk and heavy cream. Heat gently over medium heat until just warm – do not let it come to a boil. Remove from heat.
Step 3
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and optional cardamom until well combined and slightly frothy.
Step 4
Gradually pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling.
Step 5
Strain the custard mixture through a fine-mesh sieve into a clean bowl or jug to remove any solid bits and ensure a smooth texture.
Step 6
Pour the custard mixture into the prepared ramekins or a baking dish. Place the filled dishes into the water bath and carefully transfer the setup to the preheated oven.
Step 7
Bake for 35-40 minutes, or until the custard is set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out clean.
Step 8
Remove the baking dish or ramekins from the water bath and let them cool completely at room temperature. You can serve it warm or refrigerate until chilled for a firmer texture.
Step 9
Optional: Sprinkle with a pinch of ground cinnamon or nutmeg before serving for added flavor and presentation.
Nutrition Facts
| Serving size | (903.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1260.5 |
| Total Fat 69.1g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 905.9mg | 0% |
| Sodium 1104.0mg | 0% |
| Total Carbohydrate 107.5g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 106.1g | |
| Protein 42.1g | 0% |
| Vitamin D 390.9IU | 0% |
| Calcium 762.9mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1071.4mg | 0% |
Source of Calories