- 500ml pouring cream
- 2 tsps vanilla extract or 1 vanilla bean split and beans scraped.
- 2 cinnamon sticks
- 1/4 tsp freshly grated nutmeg
- 1 Tbl brandy
- 1 Tbl rum
- 5 egg yolks
- 55g (about 1/4 cup) of caster sugar, plus extra for the brulee toffee
- Preheat oven to 300 degrees. Place the cream, vanilla extract, cinnamon sticks, nutmeg, brandy and rum in a saucepan over medium heat. When it has just come to a boil, remove from the heat and set aside.
- Lightly whisk the egg yolks and sugar in a bowl until combined.
- Remove the cinnamon sticks and vanilla bean (if using) from the cream. While whisking the egg mixture, slowly pour in the cream in a thin stream. Make sure you are constantly whisking as you do so to prevent the egg mixture from cooking.
- Return the whole mixture back into the saucepan and over low heat, stir for about 5-7 minutes until the custard is thick enough to coat the back of the spoon. To properly test, coat the back of the spoon with the custard and run your finger through it (the streak should remain without any custard running over it).
Gooseberries Fresh Food Market