There’s a pub in east London that serves considered one of my favorite ever desserts. The Marksman’s brown butter and honey tart is wealthy, crisp and filled with depth – every thing you might ever need from a candy tart. Right here, I’ve tried to recreate its flavour within the type of custard pots to serve on the finish of dinner with a sublime grating of good-quality darkish chocolate.
Brown butter and honey custard pots
All the enjoyment of my favorite tart, with out having to make pastry.
Prep 15 min
Cook dinner 15 min
Set 2 hr +
Makes 6
350ml double cream
200ml complete milk
A pinch of flaky sea salt, plus further to complete
80g darkish runny honey
60g unsalted butter
3 egg yolks
20g cornflour
20g darkish chocolate, for grating
Flaky sea salt, to serve
Put 200ml of the double cream in a saucpan with the milk, salt and honey, set the pan over a medium warmth and prepare dinner, stirring sometimes, till the combination simply begins to simmer. Take the pan straight off the warmth.
Soften the butter in a second saucepan on a medium warmth, swirling to forestall the milk solids from caramelising too rapidly, and prepare dinner till it begins to odor nutty and the milk solids flip golden. Once more, take the pan off the range (you must have 40g brown butter).
In a bowl, whisk the egg yolks, brown butter and cornflour till nicely mixed and clean, then slowly pour within the scorching cream combination, whisking always till mixed.
Return the custard combination to the saucepan, put it again on a medium warmth and prepare dinner, whisking always, till it’s thick and effervescent.
Take the pan off the warmth, then whisk within the remaining double cream till it’s totally included. Use a blender or a stick blender to emulsify.
Divide the custard evenly between serving glasses or ramekins, then put within the fridge to set for at the least two hours, or till agency. As soon as set, take them out of the fridge, prime every pot with some grated darkish chocolate and a pinch of flaky salt, and serve.
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