What a twist!


  • 8 free range egg whites
  • 110 g caster sugar
  • 225 g pastry cream
  • 110 g brown bread crumbs (toasted)
  • 55 ml madeira
  • for the ice cream:
  • 500 ml double cream
  • 6 free range egg yolks
  • 75 g caster sugar
  • 50 ml madeira
  • 110 g bread crumbs (toasted)
  • for the pastry cream:
  • 6 free range egg yolks
  • 110 g caster sugar
  • 35 g plain flour
  • 500 ml full fat milk
  • 1 vanilla pod (split)


  • Pre-heat the oven to 190°C/Gas 5.
  • First make the ice cream.
  • Ice Cream:
  • Heat the cream in a saucepan until simmering.
  • Meanwhile whisk the egg yolks and sugar together until they are thick and pale in colour.
  • Pour the hot cream mixture over them, whisking constantly until smooth.
  • Pour the mixture into a clean saucepan and place over a low heat, stirring constantly, until the mixture coats the back of a wooden spoon.
  • Then remove from heat and strain into a bowl.
  • When mixture is cool, stir in the Madeira and toasted breadcrumbs and churn in an ice cream machine. Keep frozen.
  • Pastry Cream:
  • To make the pastry cream, whisk the egg yolks and sugar together until thick.
  • Add the flour and whisk.
  • Put the milk in a saucepan with the vanilla pod and bring to just under the boil and pour the hot milk onto egg mixture, whisking constantly.
  • Pour the mixture into a clean saucepan and bring back to the boil on a medium heat, whisking all the time.
  • Allow the cream to cool and set aside covered with clingfilm.
  • Brush the insides of six ramekins with softened butter and sprinkle with some granulated sugar, shaking out the excess.
  • Whisk the egg whites to soft peaks, and add sugar gradually, whisking all the time.
  • In another bowl whisk the pastry cream and the Madeira until smooth, and stir in the breadcrumbs.
  • Fold the egg whites into the pastry cream and fill the ramekins and bake for 8-10 minutes in the hot oven.
  • Serve immediately with a scoop of brown bread ice cream.

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