Creme Noel
Let me also share a perfect recipe for any mass entertaining you might be planning: crème Noel. This is my answer for advance mass production of desserts. I was able to use my sous-vide water bath but a bain marie in the oven should work just as well.
This quantity filled more than 24 small screw-top jars which provided an ample portion for each guest.
Ingredients:
800 ml double cream.
400ml milk.
16 egg yolks.
192g honey (or caster sugar).
4 heaped teaspoons mixed spice.
4 teaspoons vanilla extract.
Mincemeat – 1 teaspoon per serving.
Method:
Preheat the water bath to 80°C.
Warm the milk and cream together in a small saucepan to 60°C
Whisk the remaining ingredients (except the mincemeat) together in a bowl.
Gradually whisk in the warm cream and milk.
Place a teaspoon of mincemeat in each jar and then fill with the whisked mixture.
Screw the jar lids in place tightly and submerge in the water bath for 60 minutes.
Remove and chill quickly. Store in the fridge up to 2-3 days.
My Tips:
I used the homemade mincemeat and served with little star-shaped shortbread biscuits (recipes in the free recipe booklet https://www.pennymelvillebrown.com/free-christmas-cookbook/).
Simply divide all the quantities by 4 for just six servings.
If not using a sous-vide, fill a deep roasting tin with water and heat in the oven until the water reaches 80C. Place the jars in the water and monitor the temperature during the cooking time.
I gave away 8 egg whites and am experimenting with freezing the remainder.