EADT Suffolk - - CHRISTMAS -


300ml milk

150ml dou­ble cream

1 vanilla pod, split

1 cin­na­mon stick

3 large British Lion eggs, sep­a­rated 75g caster sugar

175ml dark rum or Bour­bon whisky (op­tional)

A lit­tle freshly grated nut­meg


In a pan com­bine the milk and cream, the vanilla pod and cin­na­mon. Bring to the boil over a medium heat, then set aside to cool and in­fuse for 30 mins. Place the egg yolks and 50g of the sugar in a bowl and whisk un­til they are pale, fluffy and leave a trail. Re­move the spices from the milk, then slowly whisk it into the egg mix­ture, then add the al­co­hol. Pour into a large jug, cover and re­frig­er­ate overnight. When ready to serve, whisk the egg whites in a large clean bowl un­til foamy. Add the sugar and whisk un­til soft peaks form. Fold the egg whites into the milk mix­ture, then la­dle into glass tum­blers. Sprin­kle with a lit­tle more grated nut­meg be­fore serv­ing.

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