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Poppy seed custard with red fruit
600ml/1pt skimmed milk
1 tablespoon caster sugar
1 tablespoon poppy seeds
1 tablespoon Demerara sugar
60ml/21/2fl oz red grape juice
• Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish
very lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds until
creamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough
hot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the soufflé dish, and bake in the oven for
50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.
Chill until ready to serve with the warm baked custard.
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