2 cups cumquats
1½ cups caster sugar
1 vanilla bean, split through the centre
2 cups milk
¼ cup caster sugar (extra)
1 tsp vanilla extract
1 Bring a small saucepan of water to the boil. Add cumquats and cook for 1 minute. Drain. Repeat blanching 2 times to remove bitterness from cumquat skins. Put sugar, 1 cup water and vanilla bean in a saucepan and stir over medium heat until sugar has dissolved and mixture comes to the boil. Add cumquats and simmer for 30 minutes or until soft and translucent. Transfer cumquats to a bowl. Set aside and allow to cool.
2 Preheat oven to 160C. Lightly grease 4 x ¾ cup baking dishes or ramekins.
3 To make custard, pour milk into a saucepan and put over medium heat. Cook for 3 minutes or until small bubbles form around the edge of saucepan. Remove from heat. Whisk eggs, sugar (extra) and vanilla extract in a large bowl. Slowly add hot milk, whisking constantly. Gently pour custard through a fine sieve into a large jug, then pour custard into prepared baking dishes. Put a folded tea towel in the base of a deep roasting pan. Put baking dishes into roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the baking dishes. Bake for 20 minutes or until custard is set. Remove baking dishes from roasting pan and stand for 10 minutes. Top baked custard with glacé cumquats and serve.