375ml (12.7 fl oz.) milk
60ml (1.7 oz.) castor sugar
3 egg yolks
1 vanilla bean, split lengthways OR 5ml vanilla essence
30ml (2 tbsp) Water
15ml (1 tbsp) gelatin
375ml (1 2/3 cup) fresh cream
25ml (5 tsp) Peppadew® chopped Piquanté Peppers
Heat Milk, 30ml castor sugar and vanilla bean or essence together. Bring to the boil. Remove from heat.
Whisk remaining sugar and egg yolks together until light and fluffy. Remove vanilla bean from milk and add 50 ml of the warm milk to the egg mixture, beating all the time. Slowly add egg mixture to the remaining milk, beating continuously with a whisk.
Sprinkle gelatin over the water and allow to stand for 2 minutes. Melt gelatin over boiling water or in the microwave and add to milk mixture. Cool over a bowl of cold water.
Meanwhile beat cream until soft peaks form. Add Peppadew® chopped Piquanté Peppers to the milk mixture when it is completely cooled. Fold cream into milk mixture and pour into 6 lined ramekin moulds. Cover and refrigerate until set.
Serve on its own or with fresh fruit or small biscuits