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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.