Muscovado Custards

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 300 ml double cream
• 75 g dark muscovado sugar
• 25 g molasses sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 150c/gas 2. in a small heavy-based pan warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. remove from the heat.
• 2 in a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixure with the vanilla extract. strain into a jug and then pour into 4 x 120ml ramekins,.
• 3 place the ramekins in a deep roasting tin, fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. put in the oven. cook for 10-15 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling) remove from the tin. chill for at least 3 hours before serving.