Nutty Chilled Custard recipe
information
180 Calories per serving
ingredients
1/2 teaspoon margarine
3/4 pint (450 ml) skimmed milk
2 eggs
2 tablespoons clear honey
1 - 1 1/2 teaspoons instant coffee powder or 1/2 teaspoon vanilla essence
4 oz (120 g) drained canned apricots
3/4 pint (450 ml) skimmed milk
2 eggs
2 tablespoons clear honey
1 - 1 1/2 teaspoons instant coffee powder or 1/2 teaspoon vanilla essence
4 oz (120 g) drained canned apricots
For the topping:
5 fl oz (150 ml) low-fat natural yogurt
2 teaspoons clear honey
1/2 oz (15 g) flaked almonds, toasted
2 teaspoons clear honey
1/2 oz (15 g) flaked almonds, toasted
method
1. Grease a 1 1/2 pint (900 ml) ovenproof dish with the margarine.
2. Heat the milk until steaming and remove from the heat.
3. lightly whisk the eggs, honey and coffee or vanilla together. Whisk in the hot milk. Strain into the greased dish, place the dish in a baking tin half filled with hot water and bake at Gas Mark 3, 160°C, 325°F for about 50 minutes or until set. Leave until cold.
4. Chop the apricots and scatter evenly over the top of the cold custard.
5. Stir the yogurt and honey together and spread over the apricots. Scatter with the toasted almonds and serve.
2. Heat the milk until steaming and remove from the heat.
3. lightly whisk the eggs, honey and coffee or vanilla together. Whisk in the hot milk. Strain into the greased dish, place the dish in a baking tin half filled with hot water and bake at Gas Mark 3, 160°C, 325°F for about 50 minutes or until set. Leave until cold.
4. Chop the apricots and scatter evenly over the top of the cold custard.
5. Stir the yogurt and honey together and spread over the apricots. Scatter with the toasted almonds and serve.
serving amount
serves 4
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