Well hot diggity damn – guess what today’s recipe marks? No Captain
EyebrowsObvious, I’m not just drawing attention to day two of the Easter Meggstravaganza … it is our 350th recipe.
Can you believe it? More importantly, do you want to believe it?
Now while my dear friend Natalie Imbruglia wasn’t thrilled to be referred to as a struggling musician, she was honoured that it coincided with a milestone recipe.
Oh – and I totally lied and said it was an ironic title. And she bought it.
I first met Nat while working on Neighbours, she started in the mid-90s and I took her under wing after becoming top-dog on set as Madge’s cigarette lighter. As is often the case, I recognised pretty quickly that she was destined for greatness and made it my goal to make her the next Kylie Minogue.
Who I was feuding with at the time.
She left Neighbours and within a year or so released her debut single Torn. Despite completely ignoring my vocal coaching to sing with an aggressively ocker, Australian accent, it somehow became a hit and she went on to enjoy a successful career.
Flash forward 18 years and she released an album of covers I didn’t even know existed before perusing her Wikipedia entry pre-visit, thus cementing her status as a struggling musician … for the sake of this exercise.
(Don’t let the shade take away from her classic album White Lilies Islands, which I’d defend until the end of time).
After working through her discomfort with the struggling part of her label, she gladly sat down to dinner know that she was actively contributing to potentially returning Meg Ryan to fame/the status quo of the world by way of egg-based culinary sacrifices.
And a big old Natalie Crembruglia doesn’t hurt to sweeten the deal either!
Smooth and sweet, this is the perfect dish to woo the universe to give Meg Ryan a(nother) break. Plus – how can it (the universe) not appreciate cracking a hard exterior to get to the creamy liquid inside.
300ml double cream
1 vanilla pod, seeds scraped out
4 egg yolks
2 tbsp caster sugar
demerara sugar, to top
Combine the cream and vanilla in a saucepan and almost bring to the boil, ensuring not to actually let it boil.
Beat the yolks and caster sugar together in a bowl and very slowly, still stirring, pour in the cream. Once combined, transfer it back to the pan and cook over low heat until it thickens. This shouldn’t take longer than 10 minutes.
Divide the custard amongst 4-6 ramekins – depending on their size and your greed – and place in a fridge to completely chill.
When you’re ready to eat, sprinkle the tops with sugar and scorch with a blowtorch or under the grill to give a hard, sweet top. Return to the fridge for five minutes (I like to make sure the toffee firms up) … and then devour.