Impress your guests with dessert royalty!


  • For the Custards

  • 50g (2oz) caster or granulated sugar

  • 250ml (9fl oz) double or regular cream

  • ? tsp salt

  • 2 egg yolks

  • For the Caramel Topping

  • 100g (31/2oz) caster or granulated sugar

  • Few pinches of sea salt flakes, such as Irish Atlantic sea salt, Oriel,

  • Maldon or Halen Mon


  • 1.

    First make the custards. Place the sugar in a small saucepan on a medium heat and leave for a few minutes. When the sugar starts to caramelise around the edges of the pan, give it a shake and a swirl

  • 2.

    And place back on the heat. Shake and swirl once or twice more until it is all caramelised with no sugar left. It will be smoking and a deep golden brown when ready. Too light and you won't get the deep

  • 3.

    Caramel flavour. Too dark and it'll taste bitter. Immediately pour in the cream and the salt, then turn the heat down to low and allow the caramel to dissolve completely in the cream. Set aside off the heat.

  • 4.

    Place the egg yolks in a bowl and pour the warm caramel on to them, whisking all the time. Now pour this back into the saucepan and stir over a low heat, using something like a flatbottomed wooden spoon (to get into the edges) until the mixture coats the back of a spoon. You need to be so careful – if it gets too hot it will scramble, so you might need to take it off the heat every so often if it starts to catch. As soon as it's ready, and while it's still hot, pour the mixture into four chosen cups or bowls and set aside. You need to allow a 'skin' to develop on each custard, so do not shake them or cover them while warm. Allow to cool, then place in the fridge to set.

  • 5.

    Next day, take the custards out of the fridge. Scatter the top of the set custards generously with caster or granulated sugar, so that there's a 2mm (1/8in) layer of sugar. Turn on the blowtorch and wave slowly over the sugar, from about 10cm (4in) away, until it is deep golden and caramelised. Allow to sit for 5 minutes, as above, before serving.

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