INGREDIENTS
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THE CARAMEL
200g caster sugar
80g water
Bring all to a quick boil and cook to achieve a dark caramel at 180c.
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The Creme
180g condensed milk
500g evaporated milk
1 vanilla pod, split & scraped
1 peeled lemon
A few heads of elderflower
6 yolks
50ml milk
20ml of whiskey (I used the English whiskey company)
Method
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Place the evaporated and condensed milk as well as normal milk into a pan with the vanilla pod, lemon peel and the elderflower. Bring to a simmer, then leave to cool for up to an hour with clingfilm over the top. Whisk the egg yolks and add the milk infusion once cooled before passing through a fine sieve.
Once the caramel has been poured into the tin cases and set, add 80g of the above mixture to each and cook in a deep dish filled with hot water or bain-marie, up to the level line of the caramel and cook at 80c for approx 45 minutes. (They should have a slight wobble in the middle whilst in the bain-marie)
Cool at room temperature, then chill in the fridge for at least 2 hours before they are eaten.