Baked Creamy Cinnamon Custard

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

1/2 tsp Changing Habits Cinnamon

Changing Habits Nutmegsprinkled on top (or freshly grated nutmeg)

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

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Baked Creamy Cinnamon Custard