Muscovado Custards
- 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
- 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.
- 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,.
- 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.
cream, muscovado sugar, molasses sugar, salt, egg yolks, vanilla extract
Taken from www.food.com/recipe/muscovado-custards-431863 (may not work)