- 3 free-range eggs
- 2 cups cream
- 60 g caster sugar
- 3 mace pieces
- 1 vanilla pod, split
- 2 x 5 cm ClemenGold peel pieces
- freshly grated nutmeg, for serving
1. Preheat the oven to 170°C. Beat the eggs with the cream and caster sugar. Add the mace, vanilla and ClemenGold peel.
2. Pour into a small baking dish; we used two medium-sized bowls. Bake in a deep baking tray filled with enough water to come halfway up the sides of the bowls for 15–20 minutes, or until set.
Cook's note: What’s the difference between zest, rind and peel? And does it matter?
The terms zest and rind are sometimes used interchangeably, but they’re not the same thing. The zest is the thin, coloured outer layer of the skin, which is usually used in cakes as it contains the flavourful oils. Use a Microplane or zester, but if you don’t have those, a paring knife or vegetable peeler can be used to cut strips off the fruit. Simply slice thinly, then chop. The rind is the zest and a bit of the bitter pith and is used for when something slightly sturdier is required, such as for a stew or fruit compote. Use a vegetable peeler to cut off a strip, and then remove the pith. The peel – the whole outer layer, including the pith – is mostly used in marmalades.
Photograph: Andrea Van Der Spuy
Food assistants: Bianca Strydom & Irinja Bekker