Panettone Custards
Ingredients
| 1 Panettone | |
| butter or margarine | |
| Morello cherries | |
| 1 litre Milk | |
| 5 large eggs | |
| 1 tsp vanilla | |
| 2/3 cup sugar | |
| Macadamia Toffee | |
| 3/4 cup macadamia nuts | |
| 1/2 cup sugar | |
| 2 tbs water |
Method
Cut panettone into 1.5cm thick slices and butter one side. Cut into appropriate size pieces and place layers into greased dishes, with cherries scattered between the layers. Individual dishes that can go from oven to table are ideal.
Mix milk, eggs, vanilla and sugar in a large bowl and wisk or beat until no unmixed egg is visible. Pour over the panettone up to approximately 1 cm from the lip of the dish.
Place in oven at 170 degrees and bake until custard sets. Should take around 30 minutes.
Macadamia Toffee
Gently toast the nuts if desired. Place the sugar and water in a small saucepan and stir over gentle heat until sugar dissolves. Bring to boil and continue boiling until it becomes a golden brown. Pour over nuts and leave to cool. Break toffee into appropriate size pieces.
To Serve
Dust warm panetonne with icing sugar and sprinkle with toffee pieces. Serve
with ice cream if desired.