Ingredients
- 397 g Carnation Condensed Milk
- 3 3 lemons, finely grated zest
- 300 ml water
- 4 egg yolks, whisked
- 250 g fresh blackberries
- 150 ml whipping cream
- 2 tsp vanilla extract
- lemon zest
- extra blackberries
- icing sugar
Instructions
- Place the Carnation condensed milk, lemon zest and water into a pan.
- Mix well and bring to the boil.
- Remove from the heat and whisk the hot milk into the egg yolks.
- Return to the pan and cook over a low heat to form a light custard.
- Cool slightly and stir in the cream and vanilla.
- Arrange most of the blackberries in the base of four china pots or cups, reserving a few for garnish.
- Pour the thickened custard into the china pots or cups and chill in the fridge.
- Place a few reserved blackberries on top of each custard, sprinkle with lemon zest and icing sugar.
- Serve with shortbread.
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Nutrition Facts
Fresh Blackberry and Vanilla Cream
Amount per Serving
Calories
324
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
164
mg
55
%
Sodium
107
mg
5
%
Potassium
101
mg
3
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
43
g
48
%
Protein
9
g
18
%
Vitamin A
791
IU
16
%
Vitamin C
9
mg
11
%
Calcium
288
mg
29
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
