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This tempting and unusual variation of old-fashioned baked custard has a superb spicy flavor with a hint of almond. Heat oven to 325ºF. Scald half-and-half. Meanwhile, beat eggs and sugar until frothy. Stir in half-and-half and remaining ingredients except Cinnamon Whipped Cream. Divide mixture evenly among 6 (6-ounce) custard cups. Arrange custard cups in 9 x 13-inch baking pan. Place on oven rack; add very hot water to within 1-inch of top of custard cups. Bake until knife inserted near center comes out clean (30 to 40 minutes). Remove custard cups from pan; cool on wire rack 30 minutes. Serve warm or refrigerate, uncovered, until cool; cover. To Serve: Top each custard with a dollop of Cinnamon Whipped Cream. 6 servings. Cinnamon Whipped Cream: Beat 1/2 cup whipping cream with 4 teaspoons powdered sugar and 1/8 teaspoon cinnamon until soft peaks form.

Recipe by: The Best of Byerlys, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07, 1998


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