Baked Berry Custard with Sweet Dukkah
Baked Berry Custard with Sweet Dukkah
Check out this simple and tasty recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Baking
  • Cooking Time 45 minutes
  • Yield 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
  1. Pre-heat the oven to 165C.
  2. In a bowl whisk the eggs and milk. Add vanilla, nutmeg, cinnamon, berries and maple syrup.
  3. Pour into 4-6 small ramekins and place in a water bath.
  4. Bake in oven for 20-25 minutes.
  5. 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.
  6. Once cool, place mixture into a food processor and pulse to a rough consistency. Serve on top of custard
  7. 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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