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101006_quark file for hand blender - resized.qxp
Real homemade custard is so
wonderfully comforting. Give it a neat
twist by whisking it to cappuccino
froth and turn a homely pudding into
a luxury dessert.
2 2 5 5 0 0 m m l l ( ( 9 9 f f l l o o z z ) ) m m i i l l k k
2 2 5 5 0 0 m m l l ( ( 9 9 f f l l o o z z ) ) d d o o u u b b l l e e c c r r e e a a m m
1 1 v v a a n n i i l l l l a a p p o o d d o o r r 1 1 t t s s p p v v a a n n i i l l l l a a
e e x x t t r r a a c c t t
6 6 e e g g g g y y o o l l k k s s ( ( o o r r 1 1 e e g g g g a a n n d d 2 2 y y o o l l k k s s ) )
7 7 5 5 - - 9 9 0 0 g g ( ( 2 2 ¾ ¾ - - 3 3 o o z z ) ) c c a a s s t t e e r r s s u u g g a a r r
•
Pour the milk and cream into a
non-stick saucepan. Slit the vanilla
pod in half (if using) and scrape
out the sticky seeds with the tip of
a sharp knife. Add to the pan,
with the split pod
25/01/2007
DESSERTS
FROTHY CRÈME ANGLAISE (serves four to six)
•
If using vanilla extract, simply
pour in
•
Heat the creamy milk until on the
point of boiling, cool for 10
minutes and then remove the
pods
•
Meanwhile, place the yolks and
sugar in a heat-proof bowl and
using the Dualit hand blender
whiz until thick and creamy
•
Return the milk to the heat and
bring back to the point of boiling.
•
Using a wooden spoon, gradually
beat the milk into the sugary egg
yolks then return to the pan
•
Turn the heat to low and stir the
custard for a few minutes until it
begins to thicken slightly and
coats the back of the spoon like
thin cream
25
13:21
Page 25
•
Don't let it overheat because it
will curdle. Pour through a sieve
back into the bowl, cover and
cool 10 – 20 minutes
•
When ready to serve, whiz with
the hand blender until you get a
nice frothy mixture
•
Serve immediately
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