Baked custard

Heat oven to 160°C. In a bowl, whisk 300ml thickened cream, 1 cup milk, 3 eggs plus 1 yolk, 1/ cup caster sugar and 3 1 tsp vanilla extract.

Place 4 x 3/4- cup ovenproof ramekins in a large baking pan. Pour mixture evenly among ramekins.

Dust custards with cinnamon. Pour enough cold water in the pan to come halfway up the sides of ramekins.

Bake 35-40 mins or until custards wobble in centre. Remove from water bath. Cool 5 mins before serving warm, or cool completely then chill until ready to serve.