caramel baked custards

1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour

1. Preheat oven to 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the almonds. Stand in a cool dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.

Coconut and lime meringue topped custard

3 eggs, separated
2 tsp cornflour
1 cup caster sugar
finely grated rind of 1 lime
2 tsp cocount essence
2 cups milk
1/2 cup lime maramalade
1 tbsp hot water
extra 2 tbsp caster sugar and grated lime rind

1. Preheat oven to 160 C. Put egg yolks, cornflour, 1/3 cup caster sugar, lime rind and coconut essence in a medium mixing bowl and whisk until well combined. Add milk and whisk gently to combine.
2. Pour milk mixture into a 6 cup ovenproof dish. Put into a deeper baking dish and fill with enough boiling water to cup up to half way on ovenproof dish. Bake for 40-45 mins or until custard is set.
3. Increase oven to 200C. Beat eggwhites until soft peaks form, gradually add remaining caster sugar until mixture is thick and glossy. Combine marmalade and hot water and drizzle evenly over top of custard.
4. Meringue mixture on custar and bake for 5-6 minutes until golden.
5. Combine extra sugar and lime rind in a small bowl, then sprinkle on top of meringue just before serving.

caramel baked custards

1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour

1. Preheat oven to 160C. Line an oven tray with baking paper and spread out almonds. Put water and sugar in a heavy based pan over a medium heat and stir until sugar is dissolved. Bring to boil and simmer, without stirring but swirling the pan occaisionally, for 12-15 mins until mixture turns a dark caramel colour.
2. Pour half the caramel over almonds. Stand in a cool, dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mixture is lukewarm.
3. Beat eggs and cornflour in a bowl unti lwell combined. Add milk mixture and whisk to combine. Pour custard evenly into 4 x 3/4 cup oven proof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 20-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.

Baked maple plum custards

300ml cream
1/2 cup milok
4 eggs
1/2 cup caster sugar
1/4 cup pure maple syrup
1/4 cup ground almonds
whole plums (or peaches)
cream, for serving

1. Preheat oven to 160 C. Whisk together cream, milk, eggs, sugar, maple syrup and almonds until smooth. Pour into six 3/4 cup capacity oven-proof ceramic moulds until 3/4 full.
2. Bake in oven for 20 mins, until tops have formed a skin. Gently drop 2 plums (or other fruit) into each and contue to bake for a further 15-20 mins until lightly golden and set.
3. Allow to stand for 15 mins before serving with cream.