Cinnamon Pudding

Ingredients

• 125 g sugar
• 250 g whipping cream
• 2 Eggs
• 2 egg yolks
• 1 tsp cinnamon powder
• 100 ml warm milk
• cinnamon stick piece (for garnish)

Instructions

1. 1.

   Preheat the oven to 175°C fan. Place a deep baking tray in the oven and fill it three-quarters high with boiling water. Caramelise 70 g sugar in a pot until light brown, then spoon 1 tbsp into each of ten-centimetre diameter ramekins.

2. 2.

   Whisk together the eggs, egg yolks, remaining sugar, cream, cinnamon and warm milk; pour over the caramel layer in the ramekins. Place the filled ramekins on the deep tray in the oven and poach for about 30 minutes.

3. 3.

   Remove the ramekins, let the custard cool and chill for at least 3 hours. To serve, briefly dip the ramekins in hot water, loosen the edge of the custard with a sharp knife and pour onto dessert plates. Garnish with cinnamon and serve.