Categories: February
Ingredients
- 1 large egg, separated
- 50g caster sugar
- 275ml full-fat milk
- 142ml double cream
- 150ml brandy
- grated fresh nutmeg, to serve
Directions
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Beat the egg yolk and the sugar in a bowl until they make a smooth paste.
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Warm the milk in a pan over a low heat. Meanwhile, whisk the egg white until it’s bouncy but not too stiff.
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Whisk the cream for 1 minute to thicken slightly. Gradually add the yolk mixture to the milk, gently whisking as you pour. Pour in the cream, then the egg white. Take off the heat and stir in the brandy. Pour into glasses, making sure there is some froth on top.
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Sprinkle fresh grated nutmeg, and serve.