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Baked Orange and Spice Custards with Poached Fruits

Serves 4


  • 11/2 cups Australian milk
  • 1 cup Australian cream
  • 1/3 cup honey
  • 2 strips orange rind
  • 2 cinnamon sticks
  • 5 egg yolks
  • 1/4 cup water
  • 1 1/2 tablespoons caster sugar
  • 1/4 cup liqueur muscat
  • 50g dried figs, halved
  • 50g dates, halved
  • 1 cinnamon stick
Download Recipe (PDF)


  1. 1. Gently simmer milk, cream, honey, orange rind and cinnamon sticks in a saucepan for 6-8 minutes. Strain and cool slightly.
  2. 2. Whisk the egg yolks, and mix in 1 cup of milk mixture. Whisk in remaining milk until combined.
  3. 3. Fill 4 x 150ml espresso cups with mixture and place into a deep baking dish. Pour boiling water into dish to come halfway up the side of the cups. Bake at 160ºC for 35-40 minutes. Remove from oven and cool in the baking dish. Note: the custards will continue to set upon cooling.
  4. 4. Combine water and sugar over low heat until dissolved. Add liqueur, fruit and cinnamon. Simmer for 5-6 minutes until fruit is plump. Remove fruit and return liquid to the heat for a further 2-3 minutes until syrupy. Return fruit to syrup and cool slightly. Serve with baked custards.


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