Marsala Muscovado Custard with Muskily Spiced Prunes

Preparation info
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By Nigella Lawson

Published 1998

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This recipe is really just a variant of the Sauternes custard here: it occurred to me that the particular combination of ingredients in zabaione worked so well, it might taste equally good translated to the dense fabulousness of a baked custard. (I add muscovado sugar to boost innate tendencies.) It does. I’d consider serving it with some poached prunes, only bear in mind that prunes can never win unanimous support. To cook the prunes, make some tea up with