Caramel custard

1. Bring to the boil 4 tablespoons sugar and 1.5 tablespoons water in a wide pan, without stirring. Reduce heat and simmer, shaking pan occasionally, until a hazelnut brown caramel develops. Remove pan from heat and cool slightly. Add 250 ml milk, continue simmering over low heat until the caramel dissolves.
2. Blend 200 ml milk, egg, cornflour and sugar with a whisk, pour into pan, bring to boil over medium heat, stirring continuously. Remove pan from heat, continue stirring for approx. 2 minutes, strain through a sieve into a bowl. Cover surface with cling film, cool, then chill for approx. 2 hours. Beat custard smooth.
3. Beat double cream until stiff. Just before serving, fold half of the cream into the custard. Top with remaining cream.

Can be made in advance
Prepare custard, without cream, a day in advance, and refrigerate. Before serving, beat custard smooth and add cream as above.

Per person: 23 g fat, 6 g protein, 26 g carbohydrate, 1423 kJ (340 kcal)