Ingredients:
egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece
Method:
egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece
Method:
- Combine the egg yolks with one tablespoon of sugar in a mixing bowl.
- Put the cream and vanilla pod into a saucepan, bring slowly to boiling point and boil for one minute exactly.
- remove the pan from the heat, lift out the vanilla pod and pour the cream on to the egg yolks and sugar, stirring all the time with a whisk.
- Strain the mixture into the top of a double saucepan and cook, stirring constantly, for 25 minutes or until the custard as thick enough to coat the back of a wooden spoon.
- Pour the custard into a buttered, heatproof serving dish, allow it to cool then chill in the refrigerator.
- Sprinkle a layer of castor sugar to a depth of 1/2 " over the surface of the custard.
- Put the dish under a very hot grill until the sugar melts and turns golden brown.
- Return the custard to the refrigerator for 2-3 hours before serving.
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