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Ингредиенты
- 500 ml Lowfat milk
- 500 ml Double cream
- 1 x Vanilla pod, split
- 6 x Large eggs
- 250 gm Caster sugar
- 8 slc White bread
- 60 gm Softened butter
- 30 gm Sultanas, soaked
- 40 gm Apricot jam
- 1/4 tsp Cinnamon
- 1/4 tsp Grand clove
- 60 gm Pecan nuts, crushed and toasted
- 1/2 ounce Icing sugar
- 3 x Mint leaves to decorate
- 4 x Egg yolks
- 50 gm Caster sugar
- 6 Tbsp. Whisky
Инструкции
- Preheat the oven to 175C.
- Bring the lowfat milk, cream and vanilla pod to the boil.
- Beat the Large eggs and sugar together and pour over the cream mix and whisk.
- Butter the sliced bread and arrange on a buttered ovenproof dish.
- Scatter the sultanas between the layers and dust with the spices till all the bread has been utilised.
- Pour over the lowfat milk and egg mix carefully. Stand in a bain marie and cook in the oven for 35-40 min. Remove from the oven, brush with the apricot jam, scatter the toasted nuts and place back into the oven for 1-2 min.
- Whisky sabayon: Place the egg yolks into a heat resistant bowl and place over a pan of boiling water. Add in the caster sugar to the egg yolks and whisk. Add in the whisky and continue to whisk till the mix has doubled in volume.
- Don't get too warm or possibly the egg will completely cook and will turn scrambled.
- To serve: Serve with the whisky sabayon over one side of a portioned scoop of pudding. Dust the plate and fork and spoon (black plate)
- with a blowtorch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 750 | |
| Calories from Fat 463 | 62% |
| Total Fat 52.77g | 66% |
| Saturated Fat 26.93g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 435mg | 145% |
| Sodium 653mg | 27% |
| Potassium 561mg | 16% |
| Total Carbs 49.36g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 16.81g | 11% |
| Protein 22.12g | 35% |
