My take on a classic dessert, perfect for anyone to make!
Ingredients
6 free-range egg yolks
340ml Cream
60gms Caster Sugar
25ml Whiskey
2tbspn Jumbo Oats
Pre-heat oven to 150°c
Method
Toast the oats in the oven until lightly browned and smell nutty.
Flame the whiskey in saucepan and add the cream, on a medium heat bring to the boil then remove from the heat and keep warm.
Mix the egg yolks with the caster sugar in a bowl using a wooden spoon when the cream is tepid stir it into this mix. Strain into a jug.
Pour into 4 ramekins or oven proof dish sprinkle a good pinch of toasted oats into each and stir in.
Place the ramekins into a bain-marie of water and bake in oven until set 20-25 mins.Remove and leave to cool, then cover and keep in the fridge until needed. Eat within 3days.
To serve sprinkle with brown sugar and glaze quickly under a hot grill.
Serve with seasonal fruits or berries.
Ingredients
6 free-range egg yolks
340ml Cream
60gms Caster Sugar
25ml Whiskey
2tbspn Jumbo Oats
Pre-heat oven to 150°c
Method
Toast the oats in the oven until lightly browned and smell nutty.
Flame the whiskey in saucepan and add the cream, on a medium heat bring to the boil then remove from the heat and keep warm.
Mix the egg yolks with the caster sugar in a bowl using a wooden spoon when the cream is tepid stir it into this mix. Strain into a jug.
Pour into 4 ramekins or oven proof dish sprinkle a good pinch of toasted oats into each and stir in.
Place the ramekins into a bain-marie of water and bake in oven until set 20-25 mins.Remove and leave to cool, then cover and keep in the fridge until needed. Eat within 3days.
To serve sprinkle with brown sugar and glaze quickly under a hot grill.
Serve with seasonal fruits or berries.
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