This recipe is from Mexican Food Made Simple by Thomasina Miers. I think it’s a complex version of a creme brulee really but well worth a try even if it is to lick the saucepan of tequila flavoured sugar syrup! I’ve explained the recipe in my words.
- 250g caster sugar
- 1 tbsp golden syrup
- 4 tbsp reposado tequila – warmed
- 250ml whole milk
- 250ml double cream
- 1 vanilla pod – I didn’t have one handy so used 1 tsp of vanilla extract instead
- 1 large egg
- 5 egg yolks
To make 4 puddings
- Preheat the oven to 150C
- Lightly grease 4 pudding moulds with a little non flavoured vegetable oil .
- Put 100ml of water, 150g of the caster sugar and the golden syrup into a pan.
- On a medium heat, melt the sugar and then simmer until you get a golden caramel colour.
- Turn the heat down and cook off for a few more minutes until the sugar turns a deep and dark brown.
- Now warm the tequila and add it slowly. It will spit at you so be careful!
- Then divide the caramel between each of the pudding moulds.
- Let them cool a little and then coat the whole of the base and sides with the caramel but tipping and tilting the mould around.
- Put the moulds into a roasting tin and leave them to cool down.
- Put the milk and cream into a medium sized pan and bring this to just under boiling point then turn it off and set aside.
- Whisk the egg, egg yolks and the rest of the caster sugar today using a hand whisk until it’s smooth and light in colour.
- Slowly add the milk mixture a little at a time.
- When it is all combined, put the pan back onto the heat and let the mixture thicken – stir all the time to prevent lumps.
- When it’s thick enough to coat the back of your wooden spoon, pour it carefully into each mould.
- Add some hot water into the roasting tin – enough to come to almost the top of each mould and then bake these in the oven for 40 minutes – the custard should be just set.
- To serve, flop them out onto a plate and have on their own or with tart fruit as she suggests. We had some raspberries.