Alcofrollic
Full Member
This recipe is from the book, but, in case you don't have the book here it is (apologies if this has been posted before):
Ingredients:
Makes 4 servings
500ml skimmed milk
1/2 vanilla pod (I used a whole pod)
4 eggs, separated
4 tablespoons splenda
Put the milk in a pan, split the vanilla pod and scrape out the seeds, putting them in the milk (I also threw in the pod for good measure). Bring the milk to the boil, but don't let it boil.
Beat the egg yolks with the sweetener until they're nice and pale.
Add a little of the milk to the yolks to temper them, and then pour the yolks into the pan with the rest of the milk. Warm this over a gentle heat, stirring all the time with a wooden spoon to prevent the mix sticking to the bottom of the pan. Let the custard thicken (it won't go really thick at this point because there is no cornflour - but thats ok, it's supposed to be pourable!). Do not let the custard boil, or it'll split.
Remove the vanilla pod, if you added it, and pour the custard either into a jug to cool, or split into four bowls. Cover and let it chill in the fridge.
Whisk the egg whites until nice and stiff (I also added a little sweetener here so the whites weren't eggy). Using a tablespoon place balls of egg white into a pan of simmering water. Once they start to swell up, lift them out onto some kitchen paper. Arrange the egg whites on top of your custard and enjoy!
I also experimented making a caramel sauce for this, to make it more authentic. Using some caramel flavour, agar-agar, enough water to make it a drizzle consistency, water and sweetener. Now, this was really nasty and bitter to taste on its own, but, it really was delicious with the custard and smelled amazing.
Ingredients:
Makes 4 servings
500ml skimmed milk
1/2 vanilla pod (I used a whole pod)
4 eggs, separated
4 tablespoons splenda
Put the milk in a pan, split the vanilla pod and scrape out the seeds, putting them in the milk (I also threw in the pod for good measure). Bring the milk to the boil, but don't let it boil.
Beat the egg yolks with the sweetener until they're nice and pale.
Add a little of the milk to the yolks to temper them, and then pour the yolks into the pan with the rest of the milk. Warm this over a gentle heat, stirring all the time with a wooden spoon to prevent the mix sticking to the bottom of the pan. Let the custard thicken (it won't go really thick at this point because there is no cornflour - but thats ok, it's supposed to be pourable!). Do not let the custard boil, or it'll split.
Remove the vanilla pod, if you added it, and pour the custard either into a jug to cool, or split into four bowls. Cover and let it chill in the fridge.
Whisk the egg whites until nice and stiff (I also added a little sweetener here so the whites weren't eggy). Using a tablespoon place balls of egg white into a pan of simmering water. Once they start to swell up, lift them out onto some kitchen paper. Arrange the egg whites on top of your custard and enjoy!
I also experimented making a caramel sauce for this, to make it more authentic. Using some caramel flavour, agar-agar, enough water to make it a drizzle consistency, water and sweetener. Now, this was really nasty and bitter to taste on its own, but, it really was delicious with the custard and smelled amazing.
