Friday, August 18, 2017

Baked Brown Sugar Custard

delicious and creamy, baked brown sugar custard to cook this weekend

Make this rich, silky baked custard this weekend. Thank me later. 

Baked  brown sugar custard with dates
10 fresh dates, pitted and cut in half - See Note
1 vanilla bean, split lengthways & seeds scraped
 500 ml (17 fl oz/2 cups) pouring (whipping) cream
375 ml (13 fl oz/11/2 cups) milk
10 large egg yolks
140 g (5 oz/3/4 cup) soft brown sugar
fresh nutmeg, for grating

serves 6

Preheat the oven to 160°C (315°F/Gas 2–3). Grease an 8 cm (31/2 inch) deep, 1.5–2 litre (52–70 fl oz/6–8-cup capacity), non-metallic baking dish. Evenly distribute the date halves around the bottom of the dish — it should be a neat fit.

Put the vanilla bean and seeds in a saucepan with the cream and milk over medium heat and slowly bring just to the boil. Remove from the heat, then cover and allow to infuse for 15 minutes.

Meanwhile, whisk the egg yolks and sugar together until smooth. Strain the infused milk mixture and gradually whisk it into the egg yolks until smooth. Carefully pour the mixture over the dates, trying not to disturb them. Finely grate enough nutmeg over the custard to lightly cover the surface.

Place the baking dish in a large roasting tin, then pour in enough warm water to come halfway up the side of the baking dish. Bake for 11/2 hours, or until the custard is dry and golden on top but still a little wobbly.

Remove the baking dish from the oven, but leave it in the water bath for 10 minutes. Carefully lift the baking dish from the water bath and allow the custard to rest for a further 10 minutes, before serving on its own or with some lightly whipped cream.

NOTE: You can omit the dates - or use Prunes, fresh figs, rum soaked raisins or similar.

Recipe Copyright  - Jane Lawson from her cookbook 'Grub - Favourite Food Memories'
published by Murdoch Books
Photo by Steve Brown

Saturday, June 10, 2017


Our 3 scheduled Zenbu Tours for 2018 are filling up fast! 

You'd best be quick not to miss the Earlybird Specials! They end in early July 2017.

In fact they've already been snapped up for the Spring Tour in May - which is almost full! There are a couple of spots left on this gorgeous tour if you'd care to join us! 

There are still spaces on both the ever-popular 12 day Zenbu Zen Tour  of Kyoto in early January and the new and even more immersive 15 day Zenbu Setsubun tour of Kyoto and Tokyo. 

Please head on over to ZENBU TOURS for more details 

If you prefer DIY travel (but with a whole lot of groundwork done for you - including lots of direction pointing with places to eat, visit, experience you'd never find on your own...) then check out our detailed, personalised itinerary options. 

Oh and Ps - if you'd like to take a peek at the types of meal we enjoy on Zenbu Tours - take a look HERE. 

Interested in what other people have to say about Zenbu Tours? 
Well we'd very much like to share our TESTIMONIALS HERE and a little bit from the MEDIA HERE.

Naoshima Art Island - Japan

Attention Art Lovers ! 

Curious about the wonderful Naoshima? 

Hop over to Zenbu Tours to read about how to get the most from your travel experience.