This is a decadent pouring sauce with a custard base. The custard recipe below makes 3 cups and you won't need all of it so save the rest for another dessert. The caramel here also makes a great butterscotch mousse. Simply replace the chocolate in this recipe with enough caramel to taste, and chill to set.
Sauce
| 2 Tbsp | Butter |
| ½ cup | Caster sugar |
| ½ cup | Cream |
| 1 tsp | Sea salt flakes, use up to 2 tsp |
| 1 cup | Custard, cooled, see recipe below (Main) |
Custard (makes 3 cups)
| 1 ½ cups | Whole milk (Main) |
| ⅓ cup | Caster sugar |
| ½ | Vanilla beans, split |
| 1 | Lemon, zested, or use zest from half an orange |
| 4 | Free-range egg yolks (Main) |
| 2 Tbsp | Cornflour |
| ⅓ cup | Cream |
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Directions
- First make the custard. In a saucepan, heat milk, caster sugar, split vanilla bean pod and the zest of 1 lemon (or ½ orange) until just about boiling.
- Beat egg yolks, cornflour and cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve. Cool.
- To make the sauce, in a saucepan melt butter. Add caster sugar and heat gently to a golden caramel (swirling the pot from time to time rather than stirring). Remove from heat.
- Carefully pour in cream and whisk to a thick sauce. Add sea salt flakes to counter the sweet. Leave to cool then mix the caramel with 1 cup custard for a decadent butterscotch pouring sauce.
