B00CU1W244_EBOK

mon and clove-spiced
custards
COOK 50 mins
essert to serve when guests come around. You can
black cherries in tins from the supermarket.
e oven to 160°C. Divide the cherries among four
ekins or glasses.
ilk in a saucepan until almost boiling, then remove
eat and set aside.
owl, gently whisk the eggs, sugar, vanilla and spices
ombined but not frothy. Whisking constantly, pour the
er the egg mixture in a slow steady stream and whisk
l combined. Strain the mixture through a sieve into a
divide among the four ramekins. Using a spoon, skim
ubbles from the surface.
amekins in a deep roasting tin, and pour enough hot
the tin to come halfway up the sides of the ramekins.
5–45 minutes until the custard is just set with a slight
he centre. Remove the ramekins from the tin and
lled or at room temperature, lightly dusted with