Dutch custard with caramel

A Dutch classic with a swirl of caramel. Have leftover egg yolks from making pavlova? Here’s what to do with them.

Preparation 10 min, chilling 2 hours, total approximately 2 hours 10 min. Serves 4.

Why it works

Smooth, creamy and sweet. Suboro Sea Salt adds depth and just the right amount of contrast.

What you need:

• 500 ml milk

• 3 egg yolks

• 40 g sugar

• 25 g cornflour

• 1 tsp vanilla extract

• Suboro Sea Salt

Method:

1. Heat 400 ml of the milk until just below boiling point.

2. Whisk the egg yolks, sugar, cornflour and remaining 100 ml of milk until smooth.

3. Gradually pour in the hot milk while stirring, then return everything to the saucepan.

4. Heat over medium heat, stirring constantly, until the custard thickens, approximately 3 minutes. Stir in the vanilla.

5. Divide between 4 bowls, cover the surface with cling film and leave to cool for 2 hours.

6. Serve chilled and finish with Suboro Sea Salt.