Recipe: Chocolate, Vanilla or Coffee Creme
- 3 Eggs separated
- 1/8 tsp Cornflour
- 225 ml Skimmed Milk
- Flavouring – Choose one of either 1 tsp Instant Coffee, 1 tsp non-fat Cocoa Powder dissolved in water or 1 Vanilla Pod split lenghtwise, insides removed and mixed with a few drops of Vanilla Extract.
- Sweetener to taste
- First make the Crème Anglaise: in a bowl mix the egg yolks with the cornflour and beat until you have a smooth mousse. Pour the milk in a saucepan and add the flavouring of your choice. Warm over a low heat. Add the warmed mixture to the egg yolks (keep stirring the egg yolk mixture as you add to avoid curdling). Put back on a low heat and keep stirring until the mixture thickens. Turn off the heat as soon as the mixture sticks to the spatula. Add sweetener to taste. Pour into a large souffle dish or individual ramekins and leave to set in refrigerator. Serve very cold. This recipe can also be used in an Ice Cream maker.
Diet (other): Reduced fat, Reduced carbohydrate
Number of servings (yield): 6
Meal type: dessert