I had decided to make a fruit creme brulee today. It looked very delicious! Redcurrants, blackcurrants, blackberries and raspberries gently poached with cointreau, topped with a set custard made with cream and egg yolks finally topped with a thick layer of crunchy caramel.
It was all going so well, it was in the fridge waiting for the layer of sugar to be put on, cooling and setting nicely.
But it just cooled. It didn't set. It had the consistency of single cream. Runny. Very runny.
I must point out at this stage that my custard making skills are legendary. Despite trying all sorts of different methods, it always stays thin. So I should have realised I was in for trouble. But I just never learn, always convinced that next time it will be different.
It wasn't different.
So what to do with a whole load of runny custard , fruit and cointreau. Bung it in the ice cream maker and pretend it was always meant to be thus. Summer fruit ice cream.
So today's Saturday Pudding is brought to you by the wonderfully named Knickerbocker Glory. And looking at the empty glasses at the end of our tea tonight, it went down a whole load better than creme brulee would have done!