This is a decadent pouring sauce with a custard base. The custard recipe below makes 3 cups and you won't need all of it so save the rest for another dessert. The caramel here also makes a great butterscotch mousse. Simply replace the chocolate in this recipe with enough caramel to taste, and chill to set.
|½ cup||Caster sugar|
|1 tsp||Sea salt flakes, use up to 2 tsp|
|1 cup||Custard, cooled, see recipe below (Main)|
Custard (makes 3 cups)
|1 ½ cups||Whole milk (Main)|
|⅓ cup||Caster sugar|
|½ ||Vanilla beans, split|
|1||Lemon, zested, or use zest from half an orange|
|4||Free-range egg yolks (Main)|
- First make the custard. In a saucepan, heat milk, caster sugar, split vanilla bean pod and the zest of 1 lemon (or ½ orange) until just about boiling.
- Beat egg yolks, cornflour and cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve. Cool.
- To make the sauce, in a saucepan melt butter. Add caster sugar and heat gently to a golden caramel (swirling the pot from time to time rather than stirring). Remove from heat.
- Carefully pour in cream and whisk to a thick sauce. Add sea salt flakes to counter the sweet. Leave to cool then mix the caramel with 1 cup custard for a decadent butterscotch pouring sauce.
See Warren's other custard-based dishes