Melbourne’s change in weather and season has ignited my comfort food cravings. This would have to be the easiest baked custard I’ve ever made and I think the yummiest too. Serve it warm, fresh from the oven or slice it up cold for school lunches.
3 cups full cream milk
1 vanilla bean, seeds scraped
1 cup fine semolina
1/2 cup raw organic sugar
50g unsalted butter
ground cinnamon to dust
Pre heat your oven to 180C
Gently bring the milk to a simmer in a medium sized saucepan with the scraped vanilla pod and seeds. If a skin forms on top, remove it and gently rain in the semolina, whisking with the other hand to avoid lumps. Add the sugar and the butter and stir until well incorporated and the mixture starts to thicken.
Beat the eggs one by one into the mixture, whisking well.
Grease a small rectangle slice tin and pour the semolina custard into the tin.
Bake in the oven for 40-45 minutes until set and golden on top. Sprinkle with cinnamon and slice into diamond shapes to serve.