Recipes
Butterscotch Custard Pots
Created by Genevieve Knights
Ingredients
50g butter
½ cup soft brown sugar
500g Tatua Crème Custard
1 tablespoon cornflour
1 ½ tablespoons cold water
4 ramekins or short black coffee cups
Demerara sugar to serve
Method
- Melt butter in a large pot on low heat.
- Add brown sugar, stirring occasionally until the sugar turns to a dark caramel brown colour.
- Remove from heat and add Tatua Creme Custard. Be careful not to splash any hot sugar on your skin.
- Stir in the custard watching out for spitting butter.
- Simmer on low heat for 5 minutes until sugar has dissolved.
- Mix together the cornflour and water until combined. Slowly pour into the custard, stirring constantly. Simmer for 2 minutes then remove from heat and cool for 5 minutes.
- Pour into ramekins and bang on the bench to even out the surface.
- Chill for 2 hours then sprinkle with Demerara sugar just prior to serving.
Serves 4