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Baked Creamy Cinnamon Custard

Yields1 ServingPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

A simple creamy delectable dessert!

GF, can be DF, GrF, can be NF
Serves 4
 2 cups milk (full cream dairy or coconut milk will make the most rich and creamy custard, you can also use homemade almond milk)
 2 organic eggs
 1 extra egg yolk
 1/3 cup honey
 1 vanilla bean, scraped
 ½ tsp Changing Habits Cinnamon
 Nutmeg sprinkled on top (freshly grated is best)

Preheat oven to 150ºC.


Heat your chosen milk in a small saucepan over medium to high heat until it is hot but not boiling.


Place the eggs, extra egg yolk, honey, vanilla and cinnamon in a bowl and beat with a fork until well combined. (Note: don’t over whisk the mixture because it can create bubbles in the custard instead of a smooth and creamy texture).


Gradually add the hot milk, stirring well to combine.


Pour into an ovenproof dish or individual ramekins and sprinkle with nutmeg and a touch of extra cinnamon.


Place into another deep baking dish and pour in enough boiling water to come halfway up the sides of the dish.


Bake for 35-40 mins or until the custard is just set.


Serve warm or cold, plain or with fresh fruit