Can be made in advance
- Bring to the boil 4 tablespoons sugar and 1.5 tablespoons water in a wide pan, without stirring. Reduce heat and simmer, shaking pan occasionally, until a hazelnut brown caramel develops. Remove pan from heat and cool slightly. Add 250 ml milk, continue simmering over low heat until the caramel dissolves.
- Blend 200 ml milk, egg, cornflour and sugar with a whisk, pour into pan, bring to boil over medium heat, stirring continuously. Remove pan from heat, continue stirring for approx. 2 minutes, strain through a sieve into a bowl. Cover surface with cling film, cool, then chill for approx. 2 hours. Beat custard smooth.
- Beat double cream until stiff. Just before serving, fold half of the cream into the custard. Top with remaining cream.
Prepare custard, without cream, a day in advance, and refrigerate. Before serving, beat custard smooth and add cream as above.
23 g fat, 6 g protein, 26 g carbohydrate, 1423 kJ (340 kcal)