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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.