Tuscan Cream Recipe

Tuscan Cream Recipe

Ingredients: Serves 4

50 g/2 oz granulated sugar

30 ml/2 tbsp water
600 ml milk
3 eggs
25 g/1 oz/2 tbsp caster (superfine) sugar
A few drops of almond essence (extract)
50 g/2 oz toasted chopped almonds
15 g/1 tbsp unsalted (sweet) butter

Cream, to serve


Put the granulated sugar and water in a heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved. Boil, without stirring, until the sugar caramelizes. Remove from the heat, then pour in the milk (being careful as the mixture will splutter). Return to the heat and heat very gently, stirring, until the caramel has melted. Whisk together the eggs and caster sugar. Gradually stir in the caramel milk, the almond essence and the nuts. Thoroughly grease a pudding basin or mould with the butter and pour in the mixture.

Cover with a double thickness of greased greaseproof (waxed) paper or toil, twisting and folding under the rim to secure. Steam for 2 hours. Serve either hot straight from the dish or leave until cold, then chill and turn out. Serve with cream.

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