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Panettone Custard with Whisky Sauce
Ingredients
60 grams of raisins
60 ml of sherry
6 slices of Panettone
Butter
Apricot jam
3 eggs
4 tablespoons of glazing sugar
500 ml of milk
500 ml of milk cream
1 teaspoon of vanilla extract
Whisky sauce, for serving
Preparation
- Put the raisins inside the sherry and let them soak for half an hour. Cut the Panettone in 1.25 cm slices and butter them and them spread the apricot jam over them. Butter a baking pan of 1.5 ml of capacity and place the Panettone in one layer. Spread the raisins over it. Beat the eggs with the sugar and add in the milk, the milk cream and the vanilla extract. Continue mixing the ingredients until they are well mixed together. Pour the mixture on top of the Panettone, with a spatula making sure you soak all of the Panettone slices.
- Put the mold in a baking tray with water (let it reach half of the mold that has the custard). Bake at a low temperature (170 degrees) for 50 minutes, until they brown on the top. Serve hot, accompanied by the whisky sauce.
Serves 6 to 8.
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