*This recipe is gluten-free according to industry standards
FOOD TREND: BOOZY PUDS
Boozy bakes are no new thing (here are our top boozy bake recipes) – back in January we predicted they’d gain even more popularity in our 2018 trend report (click here to see it) – but this month we’ve been spotting booze appearing in other sweet treats. From alcoholic ice lollies (frosé popsicle, anyone?) to tipsy tarts and drunken ice creams – booze is officially back (sorry, millennials).
In London we’ve been won over by salted caramel and East India sherry tart with cardamom ice cream at St Leonards, and Muscat crème caramel at Leroy. Bristol’s boozy flirting has come in the form of vermouth baba at Root, and mango, chocolate and sherry trifle, and PX espresso martini ice cream, at Bar 44.
On the Isle of Skye they love whisky – well, head chef Scott Davies at The Three Chimneys does. He serves his with roasted milk chocolate with smoked praline, whisky jelly, malt and barley ice cream. While the folks of Lumiere Restaurant in Cheltenham don’t mess around with their tequila slammer palate cleansers – think salt crisps, tequila sorbet and lime spheres.
- caster sugar 200g
- whole milk 450ml
- instant espresso powder 1 tsp
- eggs 2 large
- egg yolks 3 large
- kahlua 50ml
Put 150g of the caster sugar into a pan with 2 tbsp of water and stir over a low heat until fully dissolved. Turn up the heat and cook, swirling the pan, until the caramel turns the colour of a rusty penny.
Put 4 large (200ml) ramekins into a baking dish and pour the caramel into the base of each. Cool completely.
Heat the oven to 160C/fan 140C/gas 3. Put the milk into a pan, whisk in the instant espresso powder and heat until just simmering. Put the eggs and egg yolks into a bowl with the remaining 50g caster sugar and whisk for a minute until light and fluffy. Pour the Kahlúa into the eggs, whisk briefly, then pour over the hot milk, whisking all the time. Pour the mixture through a fine sieve into a large jug, then divide equally between the 4 ramekins.
Pour enough boiling water into the baking dish to come halfway up the ramekins and carefully put into the oven. Cook for 30-35 minutes or until set around the edges but still with a little wobble in the middle. Cool completely, remove from the tin, then chill for at least 4 hours, but preferably overnight.
To serve, carefully run a knife around the inside edges of the ramekins, then invert quickly onto small plates.
- kcals 400
- fat 11.2g
- saturates 4.6g
- carbs 57.8g
- sugars 57.8g
- protein 10g
- salt 0.3g