STEWED GOOSEBERRIES WITH CUSTARD
Ingredients
- 2 tbsp butter
- 1 lemon
- zest and juice only
- 75g/2¾oz caster sugar
- 275g/9¾oz gooseberries
- 600ml/1 pint double cream
- 50 ml/1¾fl oz milk
- 1 vanilla pod
- split
- 1 tbsp caster sugar
- 3 free-range egg yolks
- 1 free-range egg
Directions
- For the stewed gooseberries
- in a pan melt the butter then add the lemon zest and juice
- sugar and gooseberries. Leave to simmer for 3-4 minutes.
- In a separate pan heat the cream and milk with the vanilla pod to boiling point.
- In a bowl
- beat the eggs and extra yolk with the caster sugar. Pour the hot cream into the eggs
- stirring well.
- Return this to the pan and heat gently
- stirring
- until the custard coats the back of the spoon.
