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Honey and Peri Chili Creme Anglaise
Used with permission from the Nando's Flame-Grilled Chicken
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
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Honey and Peri Chili Creme Anglaise
6 Egg yolks
50g Sugar
500ml Milk
1 Vanilla pod
30ml Honey
2.5ml Chili, chopped
2ml Nando’s Mild Peri-Peri sauce
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Instructions
- Place the milk in a saucepan
- Split the vanilla pod and add to the milk along with the chili and Nando’s Mild Peri-Peri sauce and bring to the boil.
- Whisk the egg yolks the sugar and the honey together.
- Add 50 ml of the hot milk to the egg mixture.
- Add that back to the pot of milk.
- Return to the stove on a low heat or over a bain maire and cook the custard until it coats the back of a wooden spoon.
- Strain and serve hot or cold.
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Vancouver Events
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