Baked Chocolate And Cinnamon Custard With Citrus Salad

1. 1

   Preheat the oven to 300u00b0F. Grease a shallow round 6-cup baking dish and place in a large baking pan. Combine the cream, milk and cinnamon sticks in a small saucepan. Stir on low heat until the mixture just comes to the boil. Remove from the heat. Let stand for 5 mins. Remove and discard the cinnamon sticks.

2. 2

   Meanwhile, whisk the eggs, egg yolks and sugar in a large heatproof bowl until combined. Stir in the chocolate. Add the hot cream to the egg mixture and stir until the chocolate melts and the mixture is smooth. Pour into the prepared dish. Add hot water to the baking pan to reach halfway up the side of the dish.

3. 3

   Bake for 1 1/4 hours or until just set at the center (the mixture should still be 'wobbly' at the center). Remove the pan from the oven. Carefully transfer the dish to a wire rack. Cool to room temperature. Cover with plastic wrap. Refrigerate for 4 hours or overnight.

4. 4

   For the citrus salad, combine all ingredients in a glass bowl. Serve the custard with salad.

* Per serving · 4 servings · Values may vary.