recipes
Brandy Creme Pots
makes 8 pots
30 min prep
ingredients
| 600ml thickened cream ½ cup milk 1 vanilla beat split 1/3 cup brandy 7 egg yolks 1 whole egg 1/3 cup castor sugar |
instructions
step 1
Preheat oven to 150°C. Place 8 x ½ cup ramekins in a roasting pan.
step 2
Place cream, milk, vanilla bean, and brandy in a saucepan and cook over a medium heat for 5 minutes or until mixture just comes to the boil. Remove from heat and set aside.
step 3
Whisk egg yolks and sugar together until thick and pale.
step 4
Remove vanilla bean from the cream and using a sharp knife scrape out the seeds. Discard the pod and return seeds to the cream, mix to combine. Gradually stir cream into egg mixture.
step 5
Divide custard mixture evenly among the ramekins and fill the roasting pan with enough boiling water to come ½ way up ramekin pots. Bake in a preheated oven at 160°c for 40 minutes or until just set.
step 6
Carefully lift the pots out of the roasting pan and allow to cool for 30 minutes. Refrigerate until required.
recipe tip
Serve pots with toffee shards. To make shards combine ¼ cup of white sugar and ¼ cup brown sugar. Spread evenly over a baking paper lined tray and place under a preheated grill for 1 minute or until sugars have melted.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1570kJ (375Cal) | 1200kJ (288Cal) |
| Protein | 5.5g | 4.2g |
| Fat - Total | 32.8g | 25.1g |
| - Saturated | 19.8g | 15.2g |
| Carbohydrate | 10.5g | 8.0g |
| - Sugars | 10.5g | 8.0g |
| Dietary Fibre | 0.0g | 0.0g |
| Sodium | 63mg | 48mg |
| Potassium | 128mg | 98mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Brandy Creme Pots
Brandy Creme Pots
ingredients
600ml thickened cream
½ cup milk
1 vanilla beat split
1/3 cup brandy
7 egg yolks
1 whole egg
1/3 cup castor sugar
instructions
step 1
Preheat oven to 150°C. Place 8 x ½ cup ramekins in a roasting pan.
step 2
Place cream, milk, vanilla bean, and brandy in a saucepan and cook over a medium heat for 5 minutes or until mixture just comes to the boil. Remove from heat and set aside.
step 3
Whisk egg yolks and sugar together until thick and pale.
step 4
Remove vanilla bean from the cream and using a sharp knife scrape out the seeds. Discard the pod and return seeds to the cream, mix to combine. Gradually stir cream into egg mixture.
step 5
Divide custard mixture evenly among the ramekins and fill the roasting pan with enough boiling water to come ½ way up ramekin pots. Bake in a preheated oven at 160°c for 40 minutes or until just set.
step 6
Carefully lift the pots out of the roasting pan and allow to cool for 30 minutes. Refrigerate until required.
makes 8 30 min prep recipe tip
Serve pots with toffee shards. To make shards combine ¼ cup of white sugar and ¼ cup brown sugar. Spread evenly over a baking paper lined tray and place under a preheated grill for 1 minute or until sugars have melted.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au