Make eggnog creme anglaise: in med saucepan, combine
ou don't like creamy/custard like sauces on your pie
CREME PATISSERIE: (Make 2-24 hours
Prepare pudding or custard according to directions and let
Make creme caramel: Preheat oven to
Make custard: Preheat oven to 325\u00b0F
yolk mixture and whisk custard until blended. Using electric
Let cool.
For the creme brulee, whisk together egg yolks
ix well.
For the creme brulee:
Preheat the oven
Bring the milk, vanilla essence to the boil in a heavy-based saucepan.
Whisk the egg yolks and sugar until white in colour.
Slowly add the hot milk to the egg mixture.
Return the custard back to a clean saucepan and gently reheat until the custard coasts the back of your spoon.
Do not boil.
Refrigerate until cold and fold in creme de menthe and mint leaves.
hile they're baking prepare custard mix.
In a medium
Custard cups:
Preheat oven to
To make the custard: Add the cream, lavender, vanilla,
Preheat the oven to 200\u00b0C/400\u00b0F.
Grease a baking tin or tian with a little butter; size about 6\" x 9\" or 12\" long for an oval dish.
In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
Pour the clafoutis batter into the greased tin or tian.
Scatter the cherries into the top of the clafoutis batter.
Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
Serve warm with creme fraiche or cream.
side.
Dissolve contents of custard mix into 125mL of milk
rom heat and whisk in creme fraiche. Gradually whisk into egg
mixing on low speed. Pour custard into the prepared baking dish
nd creme fraiche in bowl until well blended.
Spread custard over
lace the egg yolks and creme de menthe in a blender
anilla, coconut optional.
This recipe is transcribed as written in