Ingredients
11 total- 600ml double cream
- 100ml whole milk
- 2 tsp vanilla bean paste
- 1 small cinnamon stick, snapped into 3 (approx.) pieces
- ¾ tsp grated nutmeg, plus a pinch
- 6 large egg yolks (freeze the whites for meringue)
- 60g golden caster sugar, plus 2 tbsp
- ¼ tsp salt
- 2 tbsp spiced rum (check for gluten free)
- 1 tbsp bourbon (check for gluten free)
- 1 pinch ground cinnamon
Method
6 stepsStep 1
Preheat the oven to 170°C/150°C fan/gas 3. In a saucepan over medium-low heat, bring the cream, milk, vanilla, cinnamon stick and nutmeg to a simmer, stirring occasionally (don’t let it boil).
Step 2
Meanwhile, use a balloon whisk to beat the egg yolks, sugar and salt in a heatproof bowl.
Step 3
Remove the cream from the heat. Gradually pour it into the yolks in a thin stream, whisking constantly. Stir in the rum and bourbon. Strain into a jug; discard the spices.
Step 4
Place a heavy 23 cm ovenproof dish, such as a skillet, inside a large roasting tin. Fill the tin with boiling water to three-quarters up the sides of the dish. Pour the custard into the 23 cm dish and skim off any bubbles with a spoon.
Step 5
Bake for 20-25 mins until just set with a slight wobble. Leave to cool, then cover and chill for at least 2 hrs or up to 3 days.
Step 6
To serve, sprinkle the remaining 2tbsp sugar evenly over the surface. Caramelise with a blow torch or under a hot grill. Finish with a pinch more nutmeg and the ground cinnamon.