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Baked custards with walnut and maple sauce

Ingredients 8
Servings 6


  • 500
    prepared custard
  • 5
    vanilla essence
  • 3
    large eggs
  • 80
    maple syrup
  • 30
  • 2
    cream crackers, coarsely crumbled
  • 50
    walnuts, coarsely chopped
  • hot chocolate powder for dusting


Coat 6 ramekins with non-stick spray. Set aside until required. Beat the custard with the vanilla essence and eggs until well blended. Pour into the ramekins. Place in a large, deep baking tray and pour enough water into the tray to come halfway up the sides of the ramekins. Bake in a 150 ºC preheated oven for 30 minutes, or until firm and set. A knife inserted into the centre of the custards should come out clean. Remove from the oven and allow to rest for 10 minutes. Heat the syrup and brandy, add the cracker crumbs and stir in the walnuts. Invert the custards onto serving plates and spoon some of the sauce over each custard. Dust with hot chocolate powder before serving.

Read more on: bake  |  dairy

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