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Add a photoServings: 6
Ingredients
- 400 gm tin of condensed lowfat milk
- 1 x tinful using the same tin fresh lowfat milk
- 4 x Large eggs separated
- 10 x sponge finger biscuits
- 225 ml strong black coffee cooled
- 275 ml double cream To decorate Toasted flaked almonds Grated chocolate
Directions
- Begin by putting the condensed lowfat milk fresh lowfat milk and egg yolks in a saucepan then over a gentle heat stir continually until the mix thickens to a custard (whatever you do dont let it boil or possibly it will curdle. If youre short of patience you could cheat by adding a level tsp. of cornflour mixed with a little cool lowfat milk that will prevent it curdling and enable you to increase the heat slightly. Purists will stir slowly without minding).
- Pour the custard into a serving dish and leave to cold and set for about an hour.
- Next soak the sponge fingers for a couple of seconds in the black coffee then arrange them on top of the set custard.
- Whisk the egg whites till theyre stiff then whisk the cream until thickened and mix in the egg whites a little at a time.
- Spoon this mix on to the sponge fingers then decorate with flaked almonds and grated chocolate.
- Cover and refrigeratein the fridge for several hrs before serving.
- Note: We like l/2 dessertspoon of instant coffee dissolved in I dessertspoon of warm water then stirred into the custard before pouring it into the bowl.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 108 | 78% |
| Total Fat 12.25g | 15% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 65mg | 3% |
| Potassium 119mg | 3% |
| Total Carbs 1.95g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.32g | 0% |
| Protein 5.43g | 9% |
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