Crème Caramel with Elderflower and Whiskey

Place the evaporated milk and milk into a pan with the vanilla pod, lemon peel and elderflower.
Bring to a simmer stirring all the time as it will catch on the bottom.
Whisk in the condensed milk then leave to cool, clingfilmed, for up to an hour.
Whisk the yolks, add the milk infusion and pass through a fine sieve.
Add the whiskey and mix well.

Bring the sugar and water to a quick boil and cook to a dark caramel at 180c.
Pour into the base of the tin cases and leave to set.

Once the caramel has set, add 80g–100g of custard to each case.
Place into a deep dish filled with hot water up to the level of the caramel.
Cook at 80c for approx 25–30 mins until there is only a slight wobble in the middle.
Leave to cool at room temperature then chill in the fridge for at least 2 hours.

Dip a knife into simmering water and run it around the edge of the foil dish.
Turn upside down onto a plate and prick the top with a small knife, inserting it through the top so it drops down.
Serve with poached or fresh strawberries alongside.