TWO-TONED CUS­TARDS

Van Ryn’s 12 Year Old Dis­tiller’s Re­serve –

House and Leisure Food - - FRONT PAGE -

300ml cream zest of 1 or­ange 8 egg yolks 60g sugar 20g cho­co­late cho­co­late for gar­nish­ing

Makes 4

In a saucepan, heat the cream and the or­ange zest. As soon as it starts to boil re­move from the heat. Whisk the egg yolks and sugar to­gether. Tem­per the egg mix­ture by adding 100ml of the heated cream, mix well. Pour the egg mix­ture into the saucepan with the rest of the cream. Over a low heat, stir­ring con­tin­u­ously, cook un­til the mix­ture thick­ens and is smooth. Re­move from the heat.

Melt the cho­co­late over a dou­ble boiler or in a glass bowl over a pot of sim­mer­ing wa­ter. Di­vide the cus­tard into two and stir the melted cho­co­late into one half.

Al­ter­nat­ing the white and dark mix­ture, pipe the cus­tard into shot glasses and leave to set. Gar­nish with cho­co­late curls and discs.

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