Ingredients
Serves 12
For custard:
1 whole egg
9 yolks
120 gm castor sugar
1 vanilla bean
400 ml whole milk
700 ml thickened cream
For pouring caramel:
600 gm castor sugar
250 ml water + 30 ml
30ml whiskey
Sablé Pastry:
500 gm plain flour
400 gm soft unsalted butter
200 gm castor sugar
2 egg yolks
30 ml thickened cream
Method
To prepare the pouring caramel:
In a heavy based medium sized saucepan, bring castor sugar and 30 ml of water to an amber caramel. Remove from heat and add remaining water and whiskey quickly to arrest the caramel. Dissolve any solids if required and allow to cool completely.
To prepare the custard:
Pre-heat fan forced oven to 110˚C.
Bring milk and vanilla bean to boil in a small saucepan and set aside.
Combine all eggs and sugar with a whisk to form a smooth paste. Add strained milk, then cream. Pass through a fine mesh sieve.
Fill either small or shallow ramekins and place into a water bath.
Bake for approximately 30 minutes or until just set. Allow to cool at room temperature then refrigerate.
To prepare the Sablé pastry:
Pre-heat oven to 170°C.
In an electric mixer, with the whisk attachment, cream the soft butter and sugar until very white.
Replace the whisk attachment with the paddle and then, on very low speed, add the flour one quarter at a time, followed quickly by the yolks and cream until just mixed through.
Turn out onto plastic wrap and flatten to about 2cm thick. Wrap tightly and rest in the refrigerator for 20 minutes.
Bring pastry back to room temperature prior to rolling. Cut in to desired shapes and bake on greaseproof paper until golden brown.
To assemble:
Pour a thin layer of whiskey caramel onto custard and serve with Sablé biscuit.