Ingredients:
275ml full fat milk
275ml double cream
small stick cinnamon
4 large free range egg yolks
4 tbsp caster sugar
1 tbsp white rum
Method:
1. Place the milk, cream and cinnamon in a pan and heat gently, until
bubbles appear around the edge. Remove from heat, cover with a lid and
leave to infuse for 15 minutes before taking out the cinnamon.
2. In a medium sized mixing bowl beat the egg yolks lightly with the
sugar and rum using a small whisk.
3. Re-heat the milk mixture until just below boiling point and then
pour over the egg mixture, whisking all the time to prevent lumps from
forming.
4. Pour the custard back into the saucepan and continue to whisk until
the sauce has thickened. Serve immediately.
Note: this is a pouring consistency, for a thicker custard add 1tsp
cornflour when incorporating the sugar into the eggs.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org.
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