Cardamom & Orange Baked Custard

This is nursery food, elevated. A soft, wobbly baked custard infused with cardamom and orange zest. It's simple, soothing, and deeply comforting. Perfect for when you need something gentle and sweet.

Ingredients (Serves 4):

• 500ml whole milk (or oat milk)
• 3 eggs
• 2 tbsp maple syrup
• Zest of 1 orange
• ¼ tsp ground cardamom
• Pinch of nutmeg

Method:

1. Preheat oven to 150°C (130°C fan).
2. Warm the milk gently in a saucepan with the orange zest and cardamom until steaming. Don't boil.
3. In a bowl, whisk the eggs and maple syrup.
4. Slowly pour the warm milk into the egg mixture, whisking constantly.
5. Pour into four ramekins. Sprinkle a little nutmeg on top.
6. Place the ramekins in a deep baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins.
7. Bake for 30–35 minutes until set but still slightly wobbly in the centre.
8. Cool slightly, then serve warm or chilled.

Why it's gut-friendly: Eggs provide protein. Cardamom is a carminative, aiding digestion. Orange zest adds flavour without refined sugar. A light, soothing dessert.