Ingredients
Method
1.Bring milk almost to the boil in a small saucepan. Meanwhile, whisk eggs, sugar and vanilla in a medium bowl. Gradually whisk in hot milk until combined. Return mixture to the pan; stir over low heat for 8 minutes or until custard coats the back of a wooden spoon (do not boil). Strain into a bowl, stir in brandy; cool
2.Whisk cream in a small bowl with an electric mixer until soft peaks form. Gently fold whipped cream and nutmeg into custard mixture. Divide among ¼-cup (60ml) glasses or espresso cups. Serve with almond bread for dipping
Little glasses and espresso cups can be hired from catering-hire companies; however don’t be afraid to be creative with the type of serving crockery and glasses you use, or use mis-matched plates and cups for a modern look. Use egg shells as serving containers for an impressive way to present this dessert: using a small knife, carefully make a hole in the top of the egg. Using your fingers, break away the shell until the hole is large enough to pour the egg out. Continue breaking away egg shell in small pieces until the top is 3.5cm (1½ inches) wide. Alternatively, for an even edge, use an egg topper, available from specialist kitchen shops.
Note
