DESSERTS
Real homemade custard is so
wonderfully comforting. Give it a neat
twist by whisking it to cappuccino
froth and turn a homely pudding into
a luxury dessert.
2
25
50
0m
mll ((9
9ffll o
ozz)) m
miillkk
2
25
50
0m
mll ((9
9ffll o
ozz)) d
do
ou
ub
blle
e ccrre
ea
am
m
1
1 vva
an
niilllla
a p
po
od
d o
orr 1
1 ttssp
p vva
an
niilllla
a
e
ex
xttrra
acctt
6
6 e
eg
gg
g y
yo
ollkkss ((o
orr 1
1 e
eg
gg
g a
an
nd
d 2
2 y
yo
ollkkss))
7
75
5--9
90
0g
g ((2
2¾
¾ -- 3
3 o
ozz)) cca
asstte
err ssu
ug
ga
arr
•
Pour the milk and cream into a
non-stick saucepan. Slit the vanilla
pod in half (if using) and scrape
out the sticky seeds with the tip of
a sharp knife. Add to the pan,
with the split pod
25
•
If using vanilla extract, simply
pour in
•
Heat the creamy milk until on the
point of boiling, cool for 10
minutes and then remove the
pods
•
Meanwhile, place the yolks and
sugar in a heat-proof bowl and
using the Dualit hand blender
whiz until thick and creamy
•
Return the milk to the heat and
bring back to the point of boiling.
•
Using a wooden spoon, gradually
beat the milk into the sugary egg
yolks then return to the pan
•
Turn the heat to low and stir the
custard for a few minutes until it
begins to thicken slightly and
coats the back of the spoon like
thin cream
FROTHY CRÈME ANGLAISE (serves four to six)
•
Don’t let it overheat because it
will curdle. Pour through a sieve
back into the bowl, cover and
cool 10 – 20 minutes
•
When ready to serve, whiz with
the hand blender until you get a
nice frothy mixture
•
Serve immediately
101006_quark file for hand blender - resized.qxp 25/01/2007 13:21 Page 25
