Tiger Eye Cream Dessert Recipe

Tiger Eye Cream Dessert Recipe

Ingredients: Serves 6

300 ml double (heavy) cream
300 ml full-cream milk

60 ml/4 tbsp caster (superfine) sugar
A few drops of almond essence (extract)

2 eggs
2 egg yolks
18 ready-to-eat dried apricots
8 whole blanched almonds
45 ml/3 tbsp water


Mix together the cream and milk with 15 ml/1 tbsp of the sugar and the almond essence to taste. Whisk in the whole eggs and egg yolks. Divide between six ramekins (custard cups). Stand the dishes in a roasting tin (pan) with enough boiling water to come half-way up the sides of the dishes. Cover with foil and bake in a preheated oven at 150C/300F/gas mark 2 for 30 minutes or until just set. Remove from the oven, take out of the water and leave to cool, then chill.

Meanwhile, make a slit in the side of each apricot and push an almond into each. Put the remaining sugar and the water in a heavy-based pan and stir over a gentle heat until the sugar has dissolved. Add the apricots and cook gently, stirring, until stickily coated. Do not allow to color. Spoon, one at a time, on to a sheet of non-stick baking parchment and leave to cool. Put three apricots on top of each custard and serve.

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