Hazelnut custard
This is glorious for your pudding (pictured). Makes about 1 litre.
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Serves
10
Cooking Time
Prep time 10 mins, cook 15 mins
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600 ml
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pouring cream
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300 ml
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milk
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200 gm
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hazelnuts, roasted, peeled, coarsely chopped (see note)
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6
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egg yolks
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110 gm
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(½ cup) caster sugar
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60 ml
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Frangelico, to taste (see note)
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1
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In a saucepan bring cream, milk and nuts to the boil over medium heat. Cover and cool. Strain, discarding nuts. Bring cream mixture to the boil again over medium heat.
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2
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Meanwhile, combine egg yolks and sugar in a heatproof bowl, whisking until thick and pale (4-5 minutes). Pour over hot cream mixture, whisking to combine, then transfer to a clean saucepan. Stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (7-8 minutes). Strain into a bowl placed over ice to cool and serve with classic boiled Christmas pudding.
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Note Hazelnuts can be substituted with 2 cinnamon quills. Frangelico is a hazelnut liqueur available from select liquor stores. If unavailable, substitute with brandy.
RECIPE Emma Knowles, Lisa Featherby, Adelaide Lucas
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz