300ml thickened cream
1 cup milk
3 eggs, plus 1 yolk
1/3 cup caster sugar
1 tsp vanilla extract
Ground cinnamon, to dust (see tip)
Preheat oven to moderately slow, 160°C. Place four ¾ cup, ovenproof ramekins in a large baking pan.
In a medium bowl, whisk cream, milk, eggs, sugar and vanilla together until well combined.
Pour mixture evenly among ramekins (through a sieve, if desired).
Using a small sieve, generously dust custards with cinnamon.
Add enough cold water to come halfway up the sides of ramekins.
Bake 35-40 minutes, until custards are set, with a slight wobble in the centre. Remove from water. Cool 5-10 minutes before serving warm, or cool completely, then chill until ready to serve.
- If liked, dust tops with a mixture of nutmeg and cinnamon.
- You can also make this in a 4-cup ovenproof baking dish.
- For a variation, line the base with 1 cup cooked rice or sprinkle with ½ cup sultanas.
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