Easy
20 minutes
30 minutes
Preheat the oven to 160ºC.
Warm the cream with the cracked cardamom seeds. Remove and leave to infuse for 10 to 15 minutes.
Grease four baking dishes with the butter. Remove the pips from the dates and tear into pieces.
Place in the buttered dishes. Place the dishes in a baking pan with enough warm water to come halfway up the sides.
Lightly whisk together the eggs, egg yolks and honey. Whisk in the warmed cream-and-cardamom mixture.
Strain the custard mixture into a jug and pour over the dates. Dust with the cinnamon.
Bake for 20 to 30 minutes, depending on the depth of the dishes, until just set.
Serve warm or at room temperature.
Per serving: 1652.6kJ, 7.8g protein, 31.3g fat, 20.1g carbs
