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Ingredients
4 brioche rolls, sliced
85g/3oz raisins
3 eggs
3 egg yolks
290ml/10fl oz milk
100ml/3½fl oz double cream
seeds of 1 vanilla pod
icing sugar, to dust
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sliced brioche rolls into a gratin dish and top with the raisins.
3. Beat the whole eggs and egg yolks together in a bowl.
4. Heat the milk and the double cream with the vanilla seeds in a small pan,
over a moderate heat. When almost boiling pour over the beaten eggs and stir
well.
5. Return to the pan and continue to heat until thickened, about 2-3 minutes.
6. Pour the custard over the brioche and transfer the dish to the oven for 6-8
minutes, or until cooked.
7. Dust with icing sugar and serve. |
