Port Wine Recipe: Custard with Chopped Walnuts and CinnamonEnjoy with Sandeman Porto Tawny 20 Years Old Ingredients
- 200 g of sugar
- 40 g of maizena flour
- 8 egg yolks
- 1 l of milk
- Lemon peel (to taste)
- 20 g of chopped walnuts
- Powdered cinnamon (to taste)
- Beat sugar, maizena flour and egg yolks. Bring the milk and lemon peel to the boil. Add egg mixture and return to the heat, whisking all the while until it thickens.
- Pour into individual custard dishes. When cool, garnish with chopped walnuts and cinnamon.
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