Recipes+
Ingredients
Method
1.Combine cream, milk, zest and cinnamon in a large saucepan over moderate heat. Cook, stirring, until mixture just comes to the boil.
2.Remove pan from heat. Cover; stand 20 minutes to infuse. Strain mixture; discard zest and cinnamon.
3.Using an electric mixer, beat egg yolks, cornflour and sugar in a large heatproof bowl until thick and pale. Stir cream mixture into egg yolk mixture until well combined.
4.Transfer to a large, heavy-based saucepan over moderately low heat. Cook, stirring, 20-25 minutes, or until custard is very thick.
5.Pour custard mixture into 10 x 3/4-cup heatproof serving cups. Cover with plastic food wrap; chill overnight until firm.
6.Beat extra cream, extra sugar and mixed spice in a medium bowl with an electric mixer until soft peaks form.
7.Spoon cream mixture onto creme cups. Serve cups sprinkled with mango and topped with mint.
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