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    Muscovado Custards 2010

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    Muscovado Custards 2010

    These easy custards perfectly highlight the fudgy intensity of both dark sugars. The best thing about this pudding? Its complexity of flavour is created by the ingredients rather than by any complicated culinary techniques.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 -25 minutes plus chilling
    • Total time: 35 minutes plus chilling 5 minutes

    Serves: 4


    • 300ml Double cream
    • 75g Dark muscovado sugar
    • 25g Molasses sugar
    • ¼ tsp Salt
    • 4 Large egg yolks
    • ½ tsp Vanilla extract


    1. Preheat the oven to 150C/gas 2. In a small, heavy-based pan, warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat.
    2. In a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixture. Strain into a jug and then pour into 4 x 120ml ramekins
    3. Place the ramekins in a deep roasting tin; fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. Put in the oven. Cook for 20–25 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling); remove from the tin. Chill for at least 3 hours before serving.

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