Instruction manual

DESSERTS
Real homemade custard is so
wonderfully comforting. Give it a neat
twist by whisking it to cappuccino
froth and turn a homely pudding into
a luxury dessert.
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225500mmll ((99ffll oozz)) ddoouubbllee ccrreeaamm
11 vvaanniillllaa ppoodd oorr 11 ttsspp vvaanniillllaa
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66 eegggg yyoollk
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7755--9900gg ((22¾¾ -- 33 oozz)) ccaasstteerr ssuuggaarr
• Pour the milk and cream into a
non-stick saucepan. Slit the vanilla
pod in half (if using) and scrape
out the sticky seeds with the tip of
a sharp knife. Add to the pan,
with the split pod
25
• If using vanilla extract, simply
pour in
• Heat the creamy milk until on the
point of boiling, cool for 10
minutes and then remove the
pods
• Meanwhile, place the yolks and
sugar in a heat-proof bowl and
using the Dualit hand blender
whiz until thick and creamy
• Return the milk to the heat and
bring back to the point of boiling.
• Using a wooden spoon, gradually
beat the milk into the sugary egg
yolks then return to the pan
• Turn the heat to low and stir the
custard for a few minutes until it
begins to thicken slightly and
coats the back of the spoon like
thin cream
FROTHY CRÈME ANGLAISE (serves four to six)
• Don’t let it overheat because it
will curdle. Pour through a sieve
back into the bowl, cover and
cool 10 – 20 minutes
• When ready to serve, whiz with
the hand blender until you get a
nice frothy mixture
• Serve immediately
220306_quark file for hand blender.qxp 5/15/2006 11:34 Page 25