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Mix cornstarch with 1/4cup/2floz/70ml milk to a smooth paste. Beat in egg yolks. Combine remaining milk, heavy cream, sugar, and almonds in saucepan. Bring to a boil. Lower heat and stir in cornstarch mixture. Cook for 5 minutes over low heat, stirring constantly. Remove from heat and stir in rum. Fold in egg whites, stiffly beaten. Pour into serving dish and chill. Serve with a warm fruit sauce.
1/4cup cornstarch
1cup milk 1/2pt/280ml
2 eggs, separated
1cup heavy cream 1/2pt/280ml
1/2cup sugar 4oz/100g
1/4cup finely ground almonds
1tbsp rum or 1tsp rum flavouring
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