Despite winter being about six weeks away here in Australia it is still warm and sunny every day. And if you’re reading this from a town shivering in the cold due to blizzard/rain/wind/sleet you are probably completely envious. But I am so over the heat! Most days, such as today, are hot and I am still desperately waiting for autumn to make an appearance.
I love the cool weather and all that it entails – being rugged up and cosy, wearing fabulous boots and scarves, but mostly I love the baking! I bake year-round, regardless of weather, but it is much more pleasant when the temperature is dropping and the kitchen is cooler.
I decided I could wait no longer for the cool weather and went ahead and baked boozy custards instead! Regardless of the heat The Hungry Dad would eat 20 of these, if I let him.
Don’t fret about the rum, it adds a lovely depth but you certainly couldn’t get drunk on these baked custards.
1/2 cup caster sugar
1 teaspoon vanilla extract
1 cup milk
300ml thin or pouring cream
2 tablespoons spiced rum
Freshly ground nutmeg
LET’S GET TO IT:
Preheat the oven to 180C and boil the kettle.
Lightly grease four standard sized ceramic ramekins with non-stick spray and place in a roasting pan.
In a large bowl whisk together eggs and sugar until the mixture no longer feels gritty – rub some between two fingers to check.
Add remaining ingredients – apart from nutmeg – and whisk until combined.
Ladle into ramekins then use a grater to finely grate a sprinkle of nutmeg over the top of each.
Place into pan then carefully add hot water to the pan until it comes halfway up the ramekins.
Bake for 25-ish minutes, you want them with a wobble but starting to firm up around the edges. Carefully remove from the water bath using a tea towel – they will be super hot.
Serve warm or place in fridge for later – they are also delicious eaten cold.