
Baked Almond Custard with Cinnamon
Ingredients
Directions
Preheat the oven to 375°F (190°C). Grease four individual ovenproof dishes.
Cut the puff pastry into 4 squares and line the ramekins with the pastry. Bake for 15 minutes, until brown and puffed.
Meanwhile, using your hands, break the cinnamon stick into smaller pieces. In a pot, combine the milk, cream, sugar, and cinnamon and heat until almost boiling. Reduce the heat and let simmer gently for a couple of minutes.
In a bowl, beat the egg. Add the cinnamon cream, little by little, while whisking energetically. Add 2/3 cup of the almonds, the pistachios (if desired), and the raisins.
Push down some of the puffed pastry in the middle of each individual mold to make room for the cinnamon-cream mixture. The flakes that result will help thicken the custard. Add the custard to the dishes and sprinkle with the remaining 1/3 cup almonds.
Bake on the middle oven rack for 20 to 25 minutes, until golden brown on top. Serve hot.
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