Prep 10 mins
Cook 1 hr
This is a revisited recipe of a medieval dessert served at the Hind's Head Restaurant by the great chef Heston Blumenthal ( love the guy). Its a cross between a custard tart without pastry and a bread pudding. I read on another recipe that I found that you can add 35g brioche crumbs.
- 4 egg yolks
- 1 whole egg
- 65 g sugar
- 100 ml whole milk
- 400 ml whipping cream
- 1 g ground cinnamon (a good pinch)
- 1 g ground nutmeg (a good pinch)
- butter, for greasing
- flour, for dusting
- Whiskegg yolks, egg and sugar together in a bowl.
- Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
- grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
- place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
- Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
- allow to cool for 10 minutes then serve.