| 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.
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