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INGREDIENTS

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THE CARAMEL

200g caster sugar

80g water

Bring all to a quick boil and cook to achieve a dark caramel at 180c.

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180g condensed milk

500g evaporated milk

1 vanilla pod, split & scraped

1 peeled lemon

A few heads of elderflower

6 yolks

50ml milk

20ml of whiskey (I used the English whiskey company)

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CRÈME CARAMEL WITH ELDERFLOWER

METHOD

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Place the evaporated and condensed milk as well as normal milk into a pan with the vanilla pod, lemon peel and the elderflower. Bring to a simmer, then leave to cool for up to an hour with clingfilm over the top. Whisk the egg yolks and add the milk infusion once cooled before passing through a fine sieve.

Once the caramel has been poured into the tin cases and set, add 80g of the above mixture to each and cook in a deep dish filled with hot water or bain-marie, up to the level line of the caramel and cook at 80c for approx 45 minutes. (They should have a slight wobble in the middle whilst in the bain-marie)

Cool at room temperature, then chill in the fridge for at least 2 hours before they are eaten.

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Dip a knife into simmering water and run it around the edge of the foil dish. Turn it upside down onto the plate and prick the top with a small knife by inserting it through the top and then it will drop down. Feel free to add the poached strawberries to this.

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