oil for greasing
4 egg yolks or 1 whole egg and 2 yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
250 ml (8 fl oz) milk
2.5 ml (1/2 tsp) vanilla essence
2 tsp (10 ml) gelatine
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt Single cream
4 egg yolks or 1 whole egg and 2 yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
250 ml (8 fl oz) milk
2.5 ml (1/2 tsp) vanilla essence
2 tsp (10 ml) gelatine
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt Single cream
method
1. Oil a 750 ml (1 1/4 pint) mould.
2. In a bowl, beat the eggs and sugar together until fluffy and pale.
3. Warm the milk in a saucepan; do not let it boil.
4. Slowly stir it into the egg mixture, then strain the custard back into the clean saucepan or into a double saucepan or heatproof bowl placed over hot water.
5. Cook over very low heat until the custard thickens.
6. Strain the thickened custard into a bowl, stir in the vanilla essence and leave to cool.
7. Put 15 ml (1 tbsp) water into a small heatproof bowl and sprinkle the gelatine on to the liquid.
8. Stand the bowl over a saucepan and stir the gelatine until it has dissolved completely.
9. Cool until tepid and add to the custard. Leave in a cool place until the mixture thickens at the edges, stirring from time to time to prevent the formation of a skin.
10. Combine the creams in a bowl and whip lightly.
11. Fold into the custard mixture, and pour into the prepared mould.
12. Refrigerate for about 2 hours until set, then turn out on to a flat wetted plate to serve.
2. In a bowl, beat the eggs and sugar together until fluffy and pale.
3. Warm the milk in a saucepan; do not let it boil.
4. Slowly stir it into the egg mixture, then strain the custard back into the clean saucepan or into a double saucepan or heatproof bowl placed over hot water.
5. Cook over very low heat until the custard thickens.
6. Strain the thickened custard into a bowl, stir in the vanilla essence and leave to cool.
7. Put 15 ml (1 tbsp) water into a small heatproof bowl and sprinkle the gelatine on to the liquid.
8. Stand the bowl over a saucepan and stir the gelatine until it has dissolved completely.
9. Cool until tepid and add to the custard. Leave in a cool place until the mixture thickens at the edges, stirring from time to time to prevent the formation of a skin.
10. Combine the creams in a bowl and whip lightly.
11. Fold into the custard mixture, and pour into the prepared mould.
12. Refrigerate for about 2 hours until set, then turn out on to a flat wetted plate to serve.
serving amount
serves 4 - 6
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