Baked Cinnamon Custard

    Baked Cinnamon Custard


    7 people made this

    This is a beautiful baked cinnamon and lemon custard with a caramel topping, like a flan. Great for dinner parties.

    Serves: 8 

    • 1 tablespoon butter
    • 12 egg yolks
    • 1 egg white
    • 200g caster sugar
    • 4 tablespoons water
    • 250g caster sugar
    • 100ml hot water
    • 1 cinnamon stick
    • 1 piece lemon peel

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 200 degrees C.
    2. Beat butter, egg yolks and egg white until smooth. Set aside.
    3. In a small saucepan, heat 200g sugar and 4 tablespoons water over low heat, stirring occasionally until sugar is melted and golden. Pour into a 2 litre baking dish and turn to coat bottom and sides of dish with the caramel.
    4. In the saucepan, combine remaining sugar, water, cinnamon stick and lemon peel. Bring to the boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup a little at a time into egg mixture. Pour into caramel-coated dish.
    5. Line a roasting tin with a damp tea towel. Place baking dish on towel inside roasting tin and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
    6. Bake in preheated oven one hour, until set. Cover the dish part way through cooking if custard begins to brown. Let cool completely. Invert on a serving dish.

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    Reviews (2)


    The texture of this was almost gummy. The caramel went to a hard crack stage before ever turning golden (I think this would be solved by 'browning' the sugar before adding the water). The only one who liked the sticky sweet flavour was my 2 yr old. I tried this recipe because I had a bunch of yolks left over after making a cake. Next time, I'll just make a lot of pudding. Thanks for the tip about using a dish towel in a water bath, though. - 29 Sep 2008


    Oh my Goodness! this came out great!! My daughter loved it. I make egg white omelettes and I did not want to throw out my yolks. So I tried this recipe I only had brown sugar on hand. I also had to double the recipe; my daughter could not wait to eat it so I did not get to invert it or let it cool long. I just took the ice-cream scoop and put it in a bowl for her and scoop out some of the caramel syrup onto the top. She loved it. I tasted it and could not believe that I've just done that with egg yolks. It was firm and smooth at the same time. Whipped cream would also be a nice touch. It was not too sweet either ;~) - 29 Sep 2008

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