Vanilla Custard Pots with Pistachio and Almond Brittle

Name: Vanilla Custard Pots with Pistachio and Almond Brittle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 25 g (1oz) flaked almonds; 50 g (2oz) pistachios, roughly chopped; 125 g (4oz) caster sugar; 500 mL (17fl oz) double cream; 250 mL (9fl oz) whole milk; 1 tsp. vanilla extract; 6 large egg yolks; 75 g (3oz) caster sugar

Treat yourself to this rich and creamy indulgent dessert

By The Good Housekeeping Cookery TeamPublished: 24 October 2009

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

For the brittle

25 g (1oz) flaked almonds
50 g (2oz) pistachios, roughly chopped
125 g (4oz) caster sugar

For the custard pots

500 ml (17fl oz) double cream
250 ml (9fl oz) whole milk
1 tsp. vanilla extract
6 large egg yolks
75 g (3oz) caster sugar

Directions

1. Step 1
  Line a baking sheet with baking parchment. Put six 200ml (7fl oz) ramekins into a deep roasting tin. Preheat oven to 200°C (180°C fan) mark 6. Put the kettle on. Mix the nuts together.
2. Step 2
  In a pan, gently dissolve the 125g (4oz) caster sugar with 100ml (3½floz) water. When the sugar has dissolved, turn up the heat and boil until golden. Quickly pour on to the lined baking sheet. Scatter the nuts on top and carefully press them in using a wooden spoon. Leave to cool.
3. Step 3
  Meanwhile, put the cream, milk and vanilla into a pan and bring to just below boiling point. While it's heating, put the yolks and the 75g (3oz) caster sugar into a large bowl, then beat together with a wooden spoon until smooth. Pour the hot cream mixture over the yolk mixture in the bowl, stirring constantly to stop the yolks curdling. Strain through a sieve into a jug.
4. Step 4
  Divide custard among the ramekins and pour enough boiling water into the roasting tin, around the pots, to come halfway up their sides, taking care not to let any splash into the custard. Cover the roasting tin with foil and bake for 20-30min until set. Serve with Pistachio and Almond Brittle. Once cooled, break the nut brittle into shards and serve with the custards.

Per Serving:

Calories: 554
Total carbs: 17 g
Sugars: 17 g
Total fat: 52 g
Saturated fat: 30 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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