This sweet cream dessert tastes as good as it looks.
Ingredients
- 400ml milk
- 300ml thickened cream
- 1 cinnamon quill
- 1 vanilla bean, split, seeds scraped
- 3 egg yolks
- 1/3 cup (75g) caster sugar
- 3 gold-strength gelatine leaves (see note)
Method
- Step 1Place milk, cream, cinnamon and vanilla pod and seeds in a pan over medium heat, and bring to just below boiling point. Turn off heat and leave to infuse for 1 hour.
- Step 2Beat egg yolks and sugar until thick and pale. Return cream mixture to just below boiling point. Strain through a sieve over the egg mixture, whisking constantly. Discard cinnamon and vanilla. Transfer to a clean pan, return to low heat and cook, stirring, for 4-5 minutes until mixture is thick enough to coat the back of a spoon.
- Step 3Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
- Step 4Squeeze gelatine to remove excess water. Add gelatine leaves to the custard and stir until dissolved. Strain mixture through a sieve, then pour into 6 teacups. Chill for at least 6 hours or overnight.
- Low carb
- Low sodium
- Lower gi
Nutrition
1215 kj
Energy
22g
Fat Total
14g
Saturated Fat
4g
Protein
119mg
Cholesterol
46.6mg
Sodium
18g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
Begin this recipe a day ahead. Gold-strength gelatine leaves are avilable from gourmet food shops. Always check packet for setting instructions.
Serving suggestion: Gold star biscuits
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
0