Recipe Inspiration

Ingredients...

2ltrs whole milk

340g Essential Cuisine Crème Anglaise Mix

10 egg whites

Ground cinnamon and nutmeg

Method...

1. Mix 100ml milk with the Essential Cuisine Crème Anglaise Mix, a pinch of ground nutmeg and cinnamon

2. Bring the rest of the milk to the boil

3. Pour half the milk onto the base mix and whisk until all dissolved

4. Pour back into the milk and return to the heat

5. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon

6. Pour into a heat proof container so the residue heat doesn’t burn the custard, leave in the fridge overnight

7. When about to serve, whisk the egg whites. These must be from good quality eggs as they are served raw

8. Gently fold the egg whites in to the Crème Anglaise base

9. Pour into glasses and sprinkle with cinnamon

Chefs Tip

A perfect Christmas drink. Great with or without the cinnamon or nutmeg