Baked Berry Custard with Sweet Dukkah
Check out this simple and tasty recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
- 45 minutes
- 4 servings
- Berry custard:
- 6 free range eggs
- 3 cups of full cream milk
- ⅓ cup of good quality maple syrup
- 1 vanilla bean, seeds removed
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 punnet fresh berries
- Sweet Dukkah:
- ¾ cup hazelnuts, roughly chopped
- ¼ cup macadamias, roughly chopped
- ½ cup black and white sesame
- 1 teaspoon vanilla powder
- Pinch cumin
- 2 tablespoons macadamia oil
- 2 tablespoons maple syrup
- Pre-heat the oven to 165C.
- In a bowl whisk the eggs and milk. Add vanilla, nutmeg, cinnamon, berries and maple syrup.
- Pour into 4-6 small ramekins and place in a water bath.
- Bake in oven for 20-25 minutes.
- To make the dukkah, in a bowl combine hazelnuts, macadamia nuts, sesame seeds and vanilla, drizzle with macadamia oil and toast for 5-10 minutes until lightly golden. Take out of the oven and allow to cool.
- Once cool, place mixture into a food processor and pulse to a rough consistency. Serve on top of custard
- Health tip: Maple syrup not only tastes divine but also contains a higher antioxidant and nutrient content compared to alternative sweeteners. Always remember, the darker the better when it comes to selecting maple syrup.
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