A great take on a classic, this baked custard mixes seasonal blueberries with spiced custard to make a dish bursting with flavour.
Preheat the oven to Gas Mark 2, 150°C, fan 130°C.
Pour the cream and milk into a saucepan. Add the nutmeg and cinnamon and bring to the boil. Meanwhile combine the eggs with the sugar in a bowl, then slowly pour in the hot cream, whisking continually.
Divide the blueberries between 6 wide, shallow ramekins, then pour the custard over the top. Place into a large roasting tin and pour in enough water to come half way up the sides of the ramekins. Bake in the preheated oven for 35-40 minutes, until the custard is set.
Remove the custard from the roasting tin and set aside to cool. Serve when ready.
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