Custard and Drambuie Flummery RecipeOrigin: Scottish Period: Traditional |
Ingredients:
4 egg yolks 
Custard and Drambuie Flummery Preparation:Method:Cream together the egg yolks and sugar in the top part of a bain-marie (double boiler), beating until the mixture is thick and forms threads. Begin heating the mixture and when it starts to thicken add the Drambuie. Continue heating and whisking until the mixture is stiff and stands in peaks. Take off the heat and allow to cool then fold in the whipped cream. Pour or spoon into wine glasses and chill for at least 2 hours before serving. |
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