INGREDIENTS
Custard:
3 eggs
4 yolks
15g Full Circle honey malt liqueur
75g brown sugar
440ml cream
300ml milk
2g salt
Toffee:
250g caster sugar
25g honey malt liqueur
DIRECTIONS
- Pre-heat oven to 130 degrees.
- Lightly brush eight metal dariole molds with olive oil. Place in a deep tray that can hold water and set aside.
- To make the toffee, heat the caster sugar on low heat in a dry pot, slowly mixing until all sugar is dissolved and a dark toffee forms.
- Carefully add the 25g of honey malt liqueur, using a long-handled spoon to combine. Be very careful during this process as the steam and toffee can be quite aggressive.
- Equally distribute toffee into the dariole moulds, pouring from the pot, just filling the bottom of each (roughly 2mm). Set aside to firm up.
- Bring cream and milk up to a simmer on medium heat in the same caramel-lined pot.
- While milk/cream mix is coming up to temperature, whisk eggs, yolks, sugar, salt and 15g honey malt liqueur together.
- Add simmered cream mix to the eggs mix very slowly, whisking in between to make sure we don’t scramble the egg.
- Strain mixture and pour into the toffee molds, leaving a little room on top so they don’t spill when moved.
- Fill the tray with hot water up to about half the height of the molds. Cover the tray with foil, cook in the oven for 20 minutes, check they are set. They may require more cooking at 5 minute intervals to reach a ‘set jelly’ stage.
- Allow to cool at room temperature for 15 minutes before placing in the fridge to set for at least one night, two nights ideally.
