• 7 yolks
  • 120g sugar
  • 680ml double cream
  • 25ml milk
  • 1 vanilla pod
  • 200g brambles
  • 50g icing sugar
  • 25ml Cassis (or red wine)

1. Begin by whisking the yolks with the sugar and cream. Scrape the vanilla seeds from the pod into the custard and pour into an ANTA baking dish then leave the mixture to sit for 30 minutes; 

2. You will notice bubbles on the surface, skim these off with a spoon or ladle and cook in a very low oven (100 degrees) until the tempature reaches 78 degrees. If you don't have a thermomether, cook until the custard has just set but still has a slight wobble in the centre (it should take a couple of hours);

3. Prepare the topping just before serving by gently mixing the brambles with a teaspoon of icing sugar and a dash of cassis (or red wine). The sugar and cassis will slightly break down the brambles and it will allow you to drizzle the sauce over the baked custard. Enjoy!

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