| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ideal, Home, Cooks | 4 | servings | |
INGREDIENTS
| 4 | sm | Ripe pears |
| 4 | Fresh figs | |
| 6 | tb | Elder flower cordial |
| 2 | Floz apple juice | |
| 1 | tb | Runny honey |
| Freshly grated nutmeg | ||
| 4 | oz | Ground blanched almonds |
| 2 | ts | Rosewater |
| 5 | Egg yolks | |
| 1 | pt | Double cream |
| Vanilla sugar to taste |
INSTRUCTIONS
ALMOND CUSTARD In a bowl, place your ground almonds and egg yolks and whisk well. In a saucepan, heat your cream to scalding point and pour over the egg mixture. Whisk well. Bring a saucepan a third full of water to the boil, and place your mixing bowl over the top. Keep the water at a simmer and whisk the custard until it thickens. This could take 10-15 minutes. Taste and add sugar to your taste. Pour into little ramekins and chill. Grate over a little nutmeg and serve with the baked figs and pears. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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