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Hazelnut custard

You'll need

600 ml pouring cream 300 ml milk 200 gm hazelnuts, roasted, peeled, coarsely chopped (see note) 6 egg yolks 110 gm (½ cup) caster sugar 60 ml Frangelico, to taste (see note)


  • 01
  • 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.
  • 02
  • 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.
Note Hazelnuts can be substituted with 2 cinnamon quills. Frangelico is a hazelnut liqueur available from select liquor stores. If unavailable, substitute with brandy.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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