3 eggs
50 g (2 oz) vanilla sugar
250 ml (8 fl oz) milk
12.5 g (1/2 oz) gelatine
50 ml (2 fl oz) water
10 ml (2 tsp) vanilla essence
250 ml (8 fl oz) double cream
50 g (2 oz) vanilla sugar
250 ml (8 fl oz) milk
12.5 g (1/2 oz) gelatine
50 ml (2 fl oz) water
10 ml (2 tsp) vanilla essence
250 ml (8 fl oz) double cream
method
1. Beat the eggs and sugar until pale and frothy.
2. Heat the milk to almost boiling point and pour over the egg mixture.
3. Strain the mixture back into the saucepan. Simmer over a very low heat or in a double boiler until thick, stirring all the time. Allow to cool.
4. Soak the gelatine in water for 5 minutes, then heat to dissolve.
5. Stir the vanilla essence into the cooled custard, followed by the gelatine.
6. Whip the cream and fold into the mixture before it sets.
7. Pour into a dish and refrigerate.
2. Heat the milk to almost boiling point and pour over the egg mixture.
3. Strain the mixture back into the saucepan. Simmer over a very low heat or in a double boiler until thick, stirring all the time. Allow to cool.
4. Soak the gelatine in water for 5 minutes, then heat to dissolve.
5. Stir the vanilla essence into the cooled custard, followed by the gelatine.
6. Whip the cream and fold into the mixture before it sets.
7. Pour into a dish and refrigerate.
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