I wasn't going to bother putting this one through the WW recipe builder, because frankly, there are some things that we are better off not knowing. However, the original happened to include the nutritional information, so I've calculated the points for shits and giggles. It's a scary number, but I promise you, if you make this recipe, you will thank me for it. And we can all go for a long, daffodil strewn walk to burn if off, yes?
This recipe was originally published in March's Waitrose kitchen magazine and the only change that I made was to use skimmed rather than whole milk because I tend not to have whole milk to hand and I always feel that if a custard has double cream in it, it probably doesn't make an awful lot of difference. It is a good dish for a dinner party because all the component parts can be made well in advance and then you just have to pour over the custard, strew the sugar and bake. We did this just as we were sitting down to cheese and the timing worked out nicely.
We served this with a simnel cake ice cream which was basically a spice infused custard combined with dried fruit that had been pre soaked in brandy and Earl Gray tea, and chopped pieces of marzipan. Vanilla ice cream would be a good accompaniment too though, or just a trickle of cream.
Oh, this makes slightly more of the salted caramel sauce than you need for four puddings, so keep the excess and pour over ice cream. Or just eat with a spoon.
100 ml milk
100 ml double cream
Tsp vanilla extract
2 egg yolks
Tbsp caster sugar
4 hot cross buns, chopped into eight pieces
Tbsp demerara sugar
For the caramel sauce:
110g caster sugar
40g unsalted butter
1 tbsp brandy
75 ml double cream
Pinch of sea salt
Serves 4, 16 pro points per portion
First, the caramel sauce. Put the sugar in a large saucepan - it needs to have a big surface area and a heavy bottom (a bit like me!) Set over a low heat and allow to melt slowly. Swirl it occasionally to ensure it is warming evenly but do NOT be tempted to stir. While this is happening you can combine the brandy and the cream and get the butter measured out.
When the sugar is melted turn the heat up SLIGHTLY and simmer gently until it has turned a deep amber gold colour. Watch it like a hawk - it will go from beautiful to burnt very quickly. When it has gone as dark as you dare remove from the heat and stir in the butter (it will spit, so be careful). Then stir in the brandy cream and the sea salt until combined.
Take the four ramekins you are using for the puddings and put a generous couple of tablespoons of sauce in the bottom of each one, swirling for even coverage. Do this straight away while the caramel is still nice and loose. Arrange the hot cross bun pieces on top. You can do this in advance and set aside.
Put the milk, cream and vanilla in another pan and bring to just below boiling point - you want there to be lots of bubbles all around the edge just busily breaking the service. While it is getting there you can whisk the egg yolks and sugar together lightly. Remove the milk and cream from the heat and pour in a slow, steady stream over the egg yolks whisking constantly to prevent scrambling. You can make this in advance as well. Place some cling film directly on the top of the custard to prevent a skin forming as it cools and set aside.
Prior to serving, preheat the oven to 180. Pour the custard over the buns and sprinkle with the demerara sugar then bake for 20 minutes or until golden. You can drizzle more sauce on before serving if you like (and who wouldn't?)