BUTTERSCOTCH CREAM POTS WITH SALTED CARAMEL

‘This recipe is based on one of my favourite puddings at Gjelina, the “New American” restaurant in LA. You can make the custards up to four days in advance.’

Serves: 8 Butterscotch pots:

9 egg yolks, at room temperature 250g dark brown sugar 6 tbsp unsalted butter 850ml heavy cream 1 tsp sea salt ½ vanilla bean, split lengthwise, or ½ tsp vanilla bean paste

Salted caramel sauce:

60g best quality unsalted butter 40g soft light brown sugar 45g caster sugar 105ml double cream ¾ tsp sea salt

To serve:

250g good quality crème fraîche Redcurrants

METHOD

1 Preheat oven to 160C°/fan 140°C/ Gas Mark 3.

2 In a large pan over a medium heat, melt the butter. Stir in the brown sugar and stir until dissolved and bubbling, about 4-5 minutes. Carefully whisk in the cream and continue stirring. Add the salt and vanilla.

3 In a large heat-proof bowl, whisk together the egg yolks. Then, very slowly, whisk in the hot cream mixture. Strain the custard through a fine mesh sieve into a jug. Pour the mixture into eight oven-proof small glasses or ramekins, place in a roasting pan and pour in boiling water about halfway up the sides. Cover the tin with foil and bake for 1 hour, turning the tin after 30 minutes. Bake until custards are set but still a little wobbly. Cool for 2-4 hours (or up to four days) in the fridge.

4 To make the sauce, melt the butter and sugars in a small heavy-based pan and leave to simmer for 3 minutes – don’t stir until the mixture is bubbling and has turned brown. Carefully whisk in the cream, then add the salt. Set aside.

5 To serve, bring the pots up to room temperature and add a dollop of crème fraiche. Warm the sauce over a gentle heat and then transfer to a jug.