Cardamom rosemary baked custards

Cardamom rosemary baked custards

Something for Everyone
Ben Dearnley

If I was living on a desert island and had to choose five dishes to survive on for the rest of my life, this would be one of them. Served warm or cold, the flavours are ridiculously good. Sometimes I even sneak one for breakfast.

Take care not to overcook them – either with the oven too hot or leaving them in too long – or they may start to ‘weep’ and won’t retain their lovely, silky texture. They also go well with the spiced fruit compote.


Quantity Ingredient
625ml milk
3 cardamom pods, lightly crushed
2 rosemary sprigs
2 eggs
2 egg yolks
60ml maple syrup, (optional; omit for baby’s serve)
ground cardamom, to serve
or ground cinnamon, to serve


  1. Place the milk, cardamom pods and rosemary sprigs in a saucepan and bring to scalding point (just below the boil). Remove from the heat and set aside for 20 minutes.
  2. Preheat the oven to 160ºC.
  3. Place the eggs, yolks and maple syrup (if using) in a bowl and whisk until well combined. Pour the mixture through a sieve to strain, then slowly add the milk mixture and whisk gently to combine.
  4. Strain the mixture into a jug and divide between six 170 ml ramekins or small bowls. Place the ramekins in a deep baking dish and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 35 minutes – you can test if the custard is set by inserting a knife into the centre; it should come out clean. The custard will still have a slight wobble and a softness when set.
  5. Serve the custards warm or cool dusted with ground cardamom or cinnamon.

Baby’s serve

  • Because these custards do have some added sugar, you should ideally wait until your baby is over 12 months before offering some to her. Alternatively, you can make her a maple–free option or just give her a small taste.

Toddler’s serve

  • Serve as is.
Something for Everyone
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