Recipe Inspiration

Ingredients...

170g Essential Cuisine Crème Anglaise Mix

1ltr whole milk

2 egg yolks

2 brioche loaves, sliced diagonally

150g butter, melted

100g marzipan

100g milk chocolate, chopped

100g soft brown sugar

Method...

1. Mix the Essential Cuisine Crème Anglaise Mix powder with whole milk. Bring to the boil, whisking constantly. Simmer for 3 minutes, continuing to whisk. Remove from the heat, strain and set aside. When cold, whisk in the egg yolk.
   
   
2. Dip the sliced brioche into the butter and line up in an ovenproof dish. Between each row, add a little marzipan and chopped chocolate. When full, pour over around 1/2 of the Essential Cuisine Crème Anglaise Mix. Leave for 5 minutes for the brioche to fully absorb the liquid. 
   
   
3. Pour over more of the Crème Anglaise and leave again for 2
   minutes. Top up the dish if needed with more Crème Anglaise.
   
   
4. Put back in the oven at 170°C for about 45 minutes until the custard is set. Sprinkle with the soft brown sugar and return to the oven for another 10 minutes or until the sugar has melted.
   
   
5. Serve hot with the rest of the Crème Anglaise.