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Traditional Italian Panettone with custard.
To start the custard base, bring the milk and cream just to boil in a saucepan.
Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest.
Whisk the eggs with the sugar until pale then whisk in the milk and cream, remove the pod shell and whisk together with the eggs.
Dip each slice of panettone into the custard and pile into the buttered baking dish.
Pre-heat the oven to 160C / 325F / Gas 3.
Place the dish in a roasting tin and half fill with hot water, sprinkle with icing sugar and bake for about 45 minutes.
When cooked it will have a slight crust on top but will still be slightly wobbly inside.
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©Jamie Oliver 2002
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