Three
Chimneys Drambuie Custard (dairy)
makes about 1 1/4 cups
1/2 cup milk (not skim or
low fat)
1/2 cup heavy cream
3 egg yolks
3 tablespoons sugar
1 tablespoon Drambuie liqueur or brandy
Rinse a small heavy
saucepan with cold water. Do not dry (prevents sticking).
Pour in the milk and cream and bring to simmer over low
heat. Set aside. In a separate bowl, whisk the egg yolks and
sugar until pale and creamy. Pour the milk mixture over the
egg yolk mixture whisking all the time. Return to the
saucepan and heat over medium heat, stirring constantly,
until thickened, 4-5 minutes. Do not boil. Mixture should
coat the back of a spoon. Remove from heat. Stir in the
Drambuie liqueur or brandy.
Cool slightly before
pouring into a heatproof pitcher or bowl. Serve warm or at
room temperature.
approx. nutrients per
tablespoon: calories – 33 protein – 1g carbohydrates –
2g
fat – 2g cholesterol –
37mg sodium
