Method

METHOD

1.  Cut the muffins into ¼ “ dice
2. Heat the double cream with opened up vanilla pod
3. Mix the sugar, eggs and yolk well
4. Strain the cream onto the sugar and egg mix and leave to cool slightly
5. Butter the dariole moulds well
6. Mix fruit with muffins and fill the dariole moulds
7. Pour the custard mix over and allow to stand for 20 minutes, topping up if necessary
8. Bake 160 c for 30 minutes until set

Download Recipe

Ingredients

Prep time:

Cook time:

Serves: 4

• 4 plain muffins

• 300ml double cream

• 1 vanilla pod

• 25gr caster sugar

• 1 egg

• 1 egg yolk

• 250gr leftover tinned fruit

• 25gr butter