Baked chocolate and cinnamon custard

1.Preheat oven to 150°C/130°C fan forced. Grease a shallow round 1.25-litre (6-cup) ovenprooi dish and place in a large roasting pan. Combine cream. milk and cinnamon in a small saucepan. Stir over low heat until mixture just comes to the boil. Remove from heat. Stand for 5 minutes; remove and discard cinnamon sticks.

2.Meanwhile. whisk eggs, egg yolks and sugar in a large heatproof bowl until combined. Add chocolate.

3.Add hot cream to egg mixture; stir until chocolate melts and mixture is smooth. Pour mixture into prepared dish. Add hot water to roasting pan to reach halfway up side of dish. Bake for 1 hour 15 minutes or until just set at centre (mixture should still be ‘wobbly’ at centre). Remove pan from oven. Carefully remove dish from pan. Cool to room temperature. Cover with plastic food wrap; chilli for 4 hours or overnight.

4.To make citrus salad, combine ingredients in a glass bowl. Serve custard with salad.