Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cinnamon quill
- 2 cloves
- 1 pinch ground nutmeg
- 2 cup pure cream
- 1 vanilla bean
- 5 leftover free range egg yolks, see pavlovas recipe
- 1/3 cup caster sugar
- 2tablespoons caster sugar, for spinkling
- 2tablespoons brandy
Nutrition per serving
2550kJ / 610Cal
2550 Kilojoules or 610 Calories
29% of daily energy intake*
Protein
6.7grams
Fat
53.0grams
Carbs
21.9grams
Sugars
21.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 150°C. Place a folded tea towel in the base of a roasting pan and top with 4 x 2/3-cup capacity ovenproof ramekins.
Step 2 of 5
Place cream, vanilla seeds, cinnamon and cloves in a saucepan over medium heat. Gently bring to a simmer, but do not boil. Remove from heat and set aside for 5 minutes for flavours to infuse. Strain into a jug and discard spices.
Step 3 of 5
Meanwhile, whisk yolks and sugar together in a heatproof bowl. Gradually whisk in spiced cream. Stir in brandy. Strain mixture into a heatproof jug. Pour custard evenly into ramekins. Scatter a little nutmeg over the top of each. Pour enough boiling water into pan to reach halfway up sides of ramekins.
Step 4 of 5
Bake for 35 minutes or until almost set. The custards will still wobble slightly in the centre when you shake the dishes. Remove ramekins from pan and set aside for 30 minutes to cool. Cover and refrigerate overnight.
Step 5 of 5
Preheat oven grill on high. Sprinkle extra sugar evenly over surface of custards. Grill for 5 minutes or until sugar turns golden and crisp. Set aside for 5 minutes to cool and serve.
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