| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Two, Fat, Ladies |
1 |
Servings |
INGREDIENTS
| 12 |
fl |
Milk |
| 3 1/2 |
oz |
Soft brown sugar |
| 3 |
|
Egg yolks |
| 6 |
fl |
Heavy cream whipped; and chilled |
| 1 |
tb |
Brandy |
| 6 |
fl |
Christmas pudding; chopped |
INSTRUCTIONS
Combine the milk and half the sugar in a medium saucepan and bring to just
below boiling point. Combine the egg yolks and remaining sugar in a bowl
and beat until pale and forms ribbons. Bring milk back to the boil and pour
in a thin stream onto egg yolks and sugar whisking steadily.
Pour into a double boiler and stir custard until it thickens and coats the
back of a spoon. Plunge the base of the pan into cold water. Transfer the
custard to a jug and cover, chill and pour in the chilled cream.
Stir in the brandy and churn in the ice-cream maker until it is the
consistency of whipped cream. Crumble in the pudding and churn for a
further five seconds. Scrape into a box and freeze for 1 to 2 hours. Chill
the bomb mold. Remove mold from freezer and line each half with pudding
mixture. Top each half with a brandy-butter-sugar mixture. Put halves
together and close bomb. bomb. Allow to freeze hard. Turn out, pour some
brandy over and ignite.
Recipe by: TWO FAT LADIES #FLSP01
Posted to MC-Recipe Digest V1 #1001 by Sue <suechef@sover.net> on Jan 10,
1998
A Message from our Provider:
“Your pain touches God’s heart”