Ingredients

Baked custard
500ml (2 cups) milk
500ml (2 cups) pouring cream
1 vanilla bean, split lengthways and seeds scraped
5 eggs, at room temperature
110g (½ cup) caster sugar

Macerated prunes
250ml (1 cup) port
400g prunes, pitted and halved

Method

1. To make the macerated prunes, heat the port in a small saucepan over medium heat until hot but not simmering. Pour over the prunes in a heatproof bowl, cover and set aside to macerate for 1 day. 
2. Preheat oven to 160°C (140°C fan-forced). Brush a shallow 2-litre (8-cup) ovenproof dish with the melted butter to lightly grease and place in a large roasting pan or ovenproof dish. 
3. Combine the milk, cream and vanilla bean and seeds in a medium saucepan and heat over low heat until almost simmering. Use a balloon whisk to whisk the eggs and sugar until well combined. Gradually whisk in the hot milk mixture. Strain the custard into a large jug and then pour into the greased dish. Add enough boiling water to the roasting pan to reach halfway up the sides of the dish.
4. Bake in preheated oven for 40-50 minutes (see Baker’s tips) or until set on top but the custard still wobbles slightly when the dish is shaken gently. Remove from the oven and transfer to a wire rack to cool for 30 minutes. Place the custard in the fridge for 1-2 hours or until cooled completely.
5. Serve the custard in spoonfuls accompanied by the macerated prunes with some of the port.

This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.