Desserts & Baking

Baked spiced custard dusted with coconut

By Abigail Donnelly
2
Easy
15 minutes
45 minutes
Wine/Spirit Pairing
Bon Courage Special Late Harvest 2008
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Ingredients

Method
  • 1 free-range egg, beaten
  • 1 cup cream
  • 2 T white sugar
  • ½ t ground nutmeg
  • Desiccated coconut, for dusting

Method

Ingredients

Preheat the oven to 180°C.
In a mixing bowl, whisk the beaten egg, cream, sugar and nutmeg. Pour the mixture into suitable moulds and place in a baking dish, half filled with water. Bake for 35 to 45 minutes, or until set.
Leave to cool then remove from the moulds. Dust with desiccated coconut and serve.
Per serving: 2041.4 kJ, 6 g protein, 47.8 g fat, 10 g carbs
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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