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Creamed Rice Pudding Scented with Hazelnut, Served with Honey Ice-Cream
Preparation info
- Difficulty
Easy
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
Ingredients
150 g 5 oz 1 litre 1¾
Method
- Well ahead of time, make the Honey Ice-cream: put the cream and milk together in a pan with the vanilla pod and bring to just below the boil. Cream the egg yolks and sugar together until pale and frothy. Pour the boiling cream and milk over the creamed mixture, whisking continuously. Pour the mixture back into the pan and cook until it coats the back of a spoon. Pass thr
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