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Add a photoServings: 4
Ingredients
- 250 x lump sugar
- 2 x vanilla pods split each cut in 3
- 250 ml double cream
- 8 x egg yolks
- 350 ml lowfat milk
Directions
- Put the sugar and vanilla pods into a heavy saucepan and heat gently.
- As soon as the sugar starts to heat stir continuously till you get a nice golden brown colour.
- Don't increase the heat.
- As soon as the caramel is ready remove the pan from the heat and pour in the cream.
- Beware of the fierce bubbles this will produce.
- Return to a low heat and stir till all the cream has been incorporated.
- Remove from the heat and set aside.
- Whisk the egg yolks with a fork.
- Bring the lowfat milk to the boil.
- Cold slightly.
- Pour the lowfat milk over the egg yolks making sure you don't cook them.
- Stir vigorously.
- Incorporate the caramel and the egg and lowfat milk mix beating continuously.
- Return to the heat and beat till almost boiling.
- Remove the vanilla pods and pass the custard through a chinois if necessary.
- Leave till completely cool then turn in an ice cream machine.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 115 | 16% |
| Total Fat 13.12g | 16% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 65mg | 3% |
| Potassium 216mg | 6% |
| Total Carbs 150.54g | 40% |
| Dietary Fiber 0.0g | 0% |
| Sugars 148.4g | 99% |
| Protein 4.75g | 8% |
