6 free range eggs
3 cups of full cream milk
⅓ cup of good quality maple syrup
1 vanilla bean, seeds removed
½ tsp cinnamon
½ tsp nutmeg
1 punnet fresh berries
¾ cup hazelnuts, roughly chopped
¼ cup macadamias, roughly chopped
½ cup black and white sesame
1 tsp vanilla powder
2 tbsp macadamia oil
2 tbsp maple syrup
Pre-heat the oven to 165°C.
In a bowl whisk the eggs and milk. Add vanilla, nutmeg, cinnamon, berries and maple syrup.
Pour into 4-6 small ramekins and place in a water bath.
Bake in oven for 20 – 25 minutes.
To make the dukkah, in a bowl combine hazelnuts, macadamia nuts, sesame seeds and vanilla, drizzle with macadamia oil and toast for 5-10 minutes until lightly golden. Take out of the oven and allow to cool.
Once cool, place mixture into a food processor and pulse to a rough consistency. Serve on top of custard
Health tip: Maple syrup not only tastes divine but also contains a higher antioxidant and nutrient content compared to alternative sweeteners. Always remember, the darker the better when it comes to selecting maple syrup.