Vanilla cream pots with blackcurrant compote


Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

The blackcurrant compote should be a tart-sweet contrast to the rich cream pots, so when making the purée add just a little sugar as you can sweeten it more later.


  • 500 ml double cream
  • 100 ml milk
  • ½ vanilla pod


Pour the cream and milk into a heavy-based saucepan. Scrape the tiny seeds out of the vanilla pod into the cream, then add the pod too. Heat until bubbles start to form round the edge of the pan, then remove from the heat and set aside to infuse for 20 minutes.

Meanwhile, whisk the egg yolks with the sugar until thick and a pale lemon colour.