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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.