Ingredients

Method

For the custard:
• 6 large free-range egg yolks
• 90 g caster sugar
• 2 cups cream
• 1 t ground cinnamon, plus extra for serving
• ½ t ground nutmeg
• 1 pod vanilla extract
For the pastry:
• 250 g cake flour
• 1 orange or ClemenGold, zested
• 40 g icing sugar, sifted
• 125 g chilled butter, cubed
• 2-3 T milk

Method

Ingredients

1. To make the custard, preheat the oven to 150°C or 130°C fan and grease 2 x 500 ml ramekins.

2. Place the egg yolks and sugar in a large bowl and whisk well. Place the cream, spices and vanilla in a saucepan and slowly bring to a simmer.

3. Pour the warm infused cream over the eggs and sugar, whisking well so the eggs don’t cook. Strain the custard and pour into the prepared ramekins.

4. Place the ramekins in a deep baking dish and fill the dish with water to come halfway up the sides of the ramekins. Bake for 40–45 minutes or until just set and the centre is wobbly like jelly. Refrigerate for 2 hours or overnight.

5. To make the pastry, place the flour, zest and icing sugar in a large bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the milk and mix until a dough forms. Shape the dough into a ball, wrap in clingfilm and chill for 30 minutes.

6. Preheat the oven to 180°C. Roll out the dough between 2 sheets of baking paper to a thickness of 5 mm. Bake for 25–30 minutes, or until just golden. Allow to cool and serve with the chilled custard.

Photography: Sadiqah Assur-Ismael
Recipes and Production: Hannah Lewry and Claire van Rooyen
Find more warm pudding recipes here.