There's nothing that screams nostalgia more than Angel Delight, it's the Sunday treat most kids looked forward to, so here's my take on an old school favourite.
Ingredients
Serves 4-6
For the butterscotch:
- 100g butter
- 100g Demerara sugar
- 150ml cream
For the custard:
- 150ml milk
- 50 ml cream
- 1tsp. vanilla extract
- 2 egg yolks
- 30g caster sugar
- 1 tsp. corn flour
To serve
- 250ml cream
Method
- First, prepare the butterscotch sauce.
- Place butter and sugar together in a saucepan and leave to caramelize over a medium heat. Next, carefully add the cream and stir well. let it come back to the boil and continue to cook for a further 2 minutes or until you achieve the desired consistency. Remove from the heat and set aside to cool.
- Now it's time to make the custard in a large saucepan, place the milk and cream with the vanilla extract and bring to the boil.
- Meanwhile, in a large bowl, whisk the egg yolks, sugar and corn flour together until light and creamy. Pour the boiling milk and cream mixture onto the eggs and mix well.
- Return the mixture to the saucepan and cook for 1-2 minutes or until the mixture coat the back of a wooden spoon, without boiling. It is important to stir and not boil the mixture at all times to prevent from curdling. Remove from the heat and let cool.
- When cool, in a large bowl, whip the cream, then fold in the custard and most of the butterscotch sauce.
- Pour into 4-6 glasses and place in the fridge for 30 minutes minimum to set.
- Enjoy within a day.
