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Cooking with Spirits

Cooking with Spirits
Brioche break and butter pudding with Scotch Whisky Cream Sauce

For the custard
4 eggs
1 pint of milk
2 oz caster sugar

For the pudding
1 Brioche loaf
Spreading butter
4 oz raisins

Scotch Whisky Cream Sauce
4 eggs yolks
4 oz sugar
1/2 pint milk
1/2 pint cream
seeded vanilla pod
2 tablespoons of Scotch Whisky
(Makes four portions)

To make te custard, beat 4 eggs into one pint of milk and add the caster sugar. Set aside. Cut a brioche loaf into 12 slices which are not too thick, lightly butter them. Layer them into four ramekin dishes, which have been well buttered. Put a few raisins into each layer. Three layers is usually enough. Soak the pudding well with custard mix, lightly pressing down so the puddins will absorb quite a lot of custard. Bake ina bain marie in a fairly slow oven until well risen and set.

To make the Scotch whisky cream sauce mix 4 egg yolks with 4 oz sugar until well blended. Boil 1/2 pint milk with 1/2 pint cream and a seeded vanilla pod. Pour the heated milk over the egg yolks and return to the heat to cook gently over a low heat until the custard is thickened. When cooked add two tablespoons of Scotch Whisky.


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