Dessert Recipes - Tiger Eye Cream Recipe

Ingredients

• 300 ml/1 1/4 cups double (heavy) cream

• 300 ml/1 1/4 cups full-cream milk

• 60 ml/4 tbsp caster (superfine) sugar

• A few drops of almond essence (extract)

• 2 eggs

• 2 egg yolks

• 18 ready-to-eat dried apricots

• 8 whole blanched almonds

• 45 ml/3 tbsp water

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Method:

1. Mix together the cream and milk with 15 ml/1 tbsp of the sugar and the almond essence to taste. Whisk in the whole eggs and egg yolks.

2. Divide between six ramekins (custard cups). Stand the dishes in a roasting tin (pan) with enough boiling water to come half­ way up the sides of the dishes.

3. Cover with foil and bake in a preheated oven at 150°C/300°F/gas mark 2 for 30 minutes or until just set. Remove from the oven, take out of the water and leave to cool, then chill.

4. Meanwhile, make a slit in the side of each apricot and push an almond into each. Put the remaining sugar and the water in a heavy-based pan and stir over a gentle heat until the sugar has dissolved.

5. Add the apricots and cook gently, stirring, until stickily coated. Do not allow to color.

6. Spoon, one at a time, on to a sheet of non-stick baking parchment and leave to cool. Put three apricots on top of each custard and serve.