Muscovado Custards - cooking recipe

Ingredients

300 ml double cream
75 g dark muscovado sugar
25 g molasses sugar
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract

Preparation

Preheat the oven to 150C/Gas 2. In a small heavy-based pan warm the cream, muscovado sugar, molasses sugar and salt over a medium-low heat, stirring until the sugar has dissolved. Remove from the heat.
In a large mixing bowl, beat the egg yolks and slowly whisk in the hot cream mixure with the vanilla extract. Strain into a jug and then pour into 4 x 120ml ramekins,.
Place the ramekins in a deep roasting tin, fill the tin with boiling water until it comes to about a third of the way up the sides of the ramekins. Put in the oven. Cook for 10-15 minutes until the custards are just set but still wobble slightly in the middle (they will set further on cooling) remove from the tin. Chill for at least 3 hours before serving.