Serve this luxe custard over favourite winter puddings such as crumbles, fruit sponges or a simple steamed pudding.
INGREDIENTS
300 ml milk
1 free-range egg
3 free-range egg yolks
2 tablespoons caster sugar
2 teaspoons finely ground espresso coffee
50 grams white chocolate, chopped
1-2 tablespoons brandy, optional
METHOD
Heat the milk in a saucepan to just below boiling point.
Whisk the whole egg, egg yolks, caster sugar and espresso coffee in a bowl. Whisk in a little of the hot milk to warm the egg yolks then whisk in the remaining milk. Tip the mixture back into the saucepan and cook over a gentle heat, stirring constantly for 10 minutes. The custard will thicken a little, but still have a pourable consistency. To check if it is cooked, run your finger down the back of the spoon and a clean line should appear and remain visible for seven seconds.
Stir in the chocolate and brandy to make a smooth sauce.
To serve: Pour into a jug if serving warm, otherwise tip into a bowl and cover the surface with plastic wrap. Cool then refrigerate. Makes 1 1⁄2 cups.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!