Baked Spiced Custard

I did read this recipe in the last issue of Donna Hay and I was curious to try it because, despite its simplicity, I was intrigued about the use of different spices in a classic pudding like the English custard.

Ingredients for approximately 6 serves: 4 and 1/5 cups of single cream, 4 eggs, 2 egg yolks, 3/4 cup of sugar, 1 teaspoon of vanilla extract (or a vanilla pod cut in pieces), 1/2 teaspoon of ground cinammon, some freshly grated nutmeg.

Preparation: whisk in a bowl the eggs, sugar, vanilla and cinnamon while heating the cream in a pan until it becomes hot but without letting it boil. Add the cream slowly while stirring. Pour the mixture into molds and put them in a oven-proof container filled with boiling water so that it reaches about half of the height of the mold. Cook for about an hour in the oven at 300F, before serving sprinkle the cream with grated nutmeg.