BROWN BUTTERSCOTCH CUPS

Serves 6-8

Ingredients:

†60g salted butter

†120g soft dark brown sugar †60g soft light brown sugar †250ml whole milk

†550ml double cream †Seeds from 1 vanilla pod †1 tsp sea salt

†20g cornflour

†5 large free-range

egg yolks Method:

1 In a large pan over a medium heat, brown the butter. Add the sugars, swiftly followed by the milk and cream, then whisk to combine and to dissolve the sugars in the liquid.

2 Add the vanilla seeds and sea salt and bring the liquid just to a simmer, whisking constantly to prevent scorching. Once simmering, remove from the heat and set to one side.

3 In a large bowl, whisk together the cornflour and egg yolks to form a paste. Slowly pour the hot base liquid into the mixture, whisking well as you add.

4 Return the combined mixture to the pan and cook over a low-medium heat, whisking constantly and vigorously to avoid any lumps. Cook for about 4–6 minutes to the consistency of a thick custard. 5 Divide among individual ramekins or glasses. Leave to cool to room temperature before chilling in the fridge until ready to serve. This will take at least three hours. The cups will keep for up to three days when kept in the fridge.

From Salted Caramel Dreams by Chloe Timms (Hardie Grant, £12.99) Photography ©River Thompson