Ingredients
| 2 tablespoons sugar | |
| 4 slices (approx 50g) dried mango | |
| 2 tablespoons goji berries | |
| 125ml dessert wine | |
| 4 eggs, size 7 | |
| 250ml cream |
On a cold night what could be better than egg custard and this delicate steamed custard is an easy fix. I used a dessert wine (a noble riesling) to provide a depth of flavour to both the custard and the dried fruit. This dessert isn’t very sweet as it relies on the wine to provide most of the sweetness, but you could add a little more sugar if you prefer it that way.
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Instructions
| 1. | Put the sugar in a small saucepan with 125ml water, bring to a simmer and cook until the sugar dissolves. |
| 2. | Remove from the heat, add the fruit and dessert wine and leave for 30 minutes for the fruit to plump up. |
| 3. | Drain and reserve the liquid into a jug. Cut the mangoes into slivers. |
| 4. | Top up the syrup with water so you have a total of 250ml liquid. |
| 5. | Gently whisk the eggs; you don’t want frothy air bubbles. |
| 6. | Mix with the wine syrup and the cream. |
| 7. | Pass through a fine sieve into a jug |
| 8. | Pour into 4 small bowls or ramekins with a 180ml capacity and skim off any foam. |
| 9. | Cover the bowls with plastic wrap or foil to keep the steam off the custard. |
| 10. | Bring a pan of water to the boil, put the bowls into a steamer basket, cover and steam over a low gentle heat for 8-10 minutes. |
| 11. | Depending on the bowls or ramekins you are using you may find that the cooking time can vary a bit – I tend to err on the side of caution and start checking the custards after 8 minutes. The custard should have a slight wobble in the middle; if not, cover again and steam for a few more minutes. |
| 12. | Take the bowls out of the steamer, remove the plastic wrap or foil, cool for a few minutes then serve topped with the fruit. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings