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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Recipe Information
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)
Instructions
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.
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.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and optional cardamom until well combined and slightly frothy.
Gradually pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling.
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.
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.
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.
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.
Optional: Sprinkle with a pinch of ground cinnamon or nutmeg before serving for added flavor and presentation.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 106.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 763 mg | 59% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
