Total Time
1hr 10mins
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.

Ingredients Nutrition

Directions

  1. Whiskegg yolks, egg and sugar together in a bowl.
  2. Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
  3. grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
  4. 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.
  5. 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.
  6. allow to cool for 10 minutes then serve.