Spicy Ladies Fingers for Blue Ribboned Wi - Potato Gratin
- 300 ml Milk
- 300 ml Cream
- 3 Egg yolks
- 50 g Caster sugar
- 1 Sweet potato; boiled and
- -mashed
Preheat oven to 190c/Gas Mark 5.
1 Gently heat the milk and cream together in a small pan. Beat together the
egg yolks and sugar until pale, and gradually pour over the warmed liquid
stirring until combined.
2 Return this to the pan with the mashed potato, whisk together and pour
into a gratin dish. Transfer this to a ban-marie and bake for 10-12
minutes. Serve.
Converted by MC_Buster.
NOTES : Chef - Jeanne Rankin
Recipe by: Ready Steady Cook
1 Gently heat the milk and cream together in a small pan. Beat together the
egg yolks and sugar until pale, and gradually pour over the warmed liquid
stirring until combined.
2 Return this to the pan with the mashed potato, whisk together and pour
into a gratin dish. Transfer this to a ban-marie and bake for 10-12
minutes. Serve.
Converted by MC_Buster.
NOTES : Chef - Jeanne Rankin
Recipe by: Ready Steady Cook
