• 6 egg yolks
• 125g caster sugar
• 2 x 284ml pots double cream
• 2 tablespoons honey
• 2 tablespoons Welsh whisky
• 4 tablespoons Demerara sugar

1. Place the egg yolk and sugar in a bowl and whisk to combine.
2. Heat the cream until just below boiling point and slowly mix it into the egg, then add the honey and whisky.
3. Pour through a sieve into small pots.
4. Place in a shallow roasting tin and fill with boiling water halfway up the sides of the pots. Cook at 150°C / 300°F for an hour and allow to cool for about an hour.
5. Next step – sprinkle with 1 tablespoon of demerara sugar and place under the grill to melt and caramelise the sugar. Serve immediately.

Gareth Richards Recipe

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