This week’s recipe comes from Joe Moore, head chef at the Ball House.
Makes approximately eight dario moulds
For the caramel:
l 1lb caster sugar
l 1/2 pint water
l Boil together until the liquid turns to a golden caramel colour (approximately 155C); do not stir as the mix will crystalise.
l Evenly distribute between all the dario moulds and leave to cool
For the egg custard
l 3 large eggs
l 3 egg yolks
l 2oz caster sugar
l 750ml milk
l 750ml double cream
l Place the dario moulds with the set caramel into a deep roasting tray.
l Combine all the ingredients and pour over the set caramel in the moulds,
l To cook, pour water into the roasting tray about half way up the moulds.
l Cover with a sheet of greaseproof paper and bake on 180C until the egg custard is set (approximately 30-45 mins). Try not to boil them.
l Leave to cool; to serve dip the bottom of the moulds in warm water to help release from the mould.