Instructions: This tempting and unusual variation of old-fashioned baked custard has a superb spicy flavor with a hint of almond.

Heat oven to 325. Scald half-and-half. Meanwhile, beat eggs and sugar until frothy. Stir in half-and-half and remaining ingredients except Cinnamon Whipped Cream. Divide mixture evenly among 6 (6-ounce) custard cups.

Arrange custard cups in 9 x 13-inch baking pan. Place on oven rack; add very hot water to within 1-inch of top of custard cups. Bake until knife inserted near center comes out clean (30 to 40 minutes). Remove custard cups from pan; cool on wire rack 30 minutes. Serve warm or refrigerate, uncovered, until cool; cover.

To Serve: Top each custard with a dollop of Cinnamon Whipped Cream. 6 servings.

Cinnamon Whipped Cream: Beat 1/2 cup whipping cream with 4 teaspoons powdered sugar and 1/8 teaspoon cinnamon until soft peaks form.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.