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Essential Double Cream150ml
150mlItem price
£1.00Price per unit
66.7p/100mlThis wonderfully different dessert will bring a ray of sunshine to any day, and the deliciously tart gooseberries showcase British fruit at its very finest.
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Preheat the oven to 140?C, gas mark 1. Put the cream, milk, vanilla pod and seeds, and lemon zest in a pan and heat gently until almost boiling. Take off the heat, cover and set aside to infuse for 5 minutes.
Using a balloon whisk, beat the eggs, yolks and sugar until pale. Remove the vanilla pod from the cream mixture, then pour it over the egg mixture and whisk until combined.
Boil a kettle and put 4 x 200ml ramekins into a high-sided roasting tray. Strain the custard mixture into a jug, then divide it between the ramekins. Pour boiling water into the tray until it comes about halfway up the sides of the ramekins. Bake for 35-40 minutes until just set. Carefully lift out of the roasting tray and set aside to cool.
Meanwhile, make the compote. Put the gooseberries and sugar in a pan; warm over a low heat until the sugar has dissolved and the gooseberries have begun to break down. Set aside to cool. Stir in the elderflower liqueur. Spoon a little of the compote onto each custard and serve any remaining alongside.
This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue.
Typical values per serving when made using specific products in recipe
Energy | 2,877kJ/ 699kcals |
---|---|
Fat | 51.6g |
Saturated Fat | 29.2g |
Carbohydrates | 36.1g |
Sugars | 36.1g |
Fibre | 2.4g |
Protein | 11g |
Salt | 0.27g |
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£1.55Price per unit
68.2p/litre0 added
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£5.25Price per unit
£2.63 each0 added
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35pPrice per unit
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£3.95Price per unit
32.9p each0 added
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£3.95Price per unit
32.9p each0 added
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£2.65Price per unit
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£2.00Price per unit
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£2.65Price per unit
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£21.50Price per unit
£43/litre