Skip to main content

Cinnamon & Vanilla Custard pots

0.0/5 rating (0 votes)
  • Ready in: 25 min cooking time
  • Serves: 6
  • Complexity: easy
  • Origin: Afrikaans, France
 Cinnamon & Vanilla Custard pots


  • 1 cup milk
  • 1 cup cream
  • 3 star anise
  • 1 cinnamon stick
  • 2 large eggs
  • 4 egg yolks
  • 3 tbsp castor sugar
  • ½ tsp ground cinnamon


  1. Preheat oven to 160 degrees Celsius. Butter six individual ramekin dishes (small ovenproof dishes) or one large baking dish. Place ramekins or baking dish into a large roasting pan.
  2. Place milk, cream, star anise and cinnamon in a saucepan. Heat milk until just beginning to bubble around the edges.
  3. Whisk together the egg, yolks and sugar until creamy. Gradually stir in the hot milk. Add vanilla and cinnamon powder and stir to mix well.
  4. Transfer mixture to a jug and pour into ramekin dishes through a seive to remove spices and ensure a smooth custard.
  5. Pour cold water into the roasting pan to a depth of about 2,5cm. Bake for 20-25 minutes or until the custards are set – they should have a slight quiver in the centre. Remove custards from water and allow to cool.
  6. Refrigerate for at least three hours. Dust with ground cinnamon before serving.



    Delight thyself also in the LORD; and he shall give thee the desires of thine heart.
    (Psa 37:4)

Leave a comment

You are commenting as guest.