There’s a pub in east London that serves one of my favourite ever desserts. The Marksman’s brown butter and honey tart is rich, crisp and full of depth – everything you could ever want from a sweet tart. Here, I’ve tried to recreate its flavour in the form of custard pots to serve at the end of dinner with an elegant grating of good-quality dark chocolate.
Brown butter and honey custard pots
All the joy of my favourite tart, without having to make pastry.
Prep 15 min
Cook 15 min
Set 2 hr +
Makes 6
350ml double cream
200ml whole milk
A pinch of flaky sea salt, plus extra to finish
80g dark runny honey
60g unsalted butter
3 egg yolks
20g cornflour
20g dark chocolate, for grating
Flaky sea salt, to serve
Put 200ml of the double cream in a saucpan with the milk, salt and honey, set the pan over a medium heat and cook, stirring occasionally, until the mixture just begins to simmer. Take the pan straight off the heat.
Melt the butter in a second saucepan on a medium heat, swirling to prevent the milk solids from caramelising too quickly, and cook until it starts to smell nutty and the milk solids turn golden. Again, take the pan off the stove (you should have 40g brown butter).
In a bowl, whisk the egg yolks, brown butter and cornflour until well combined and smooth, then slowly pour in the hot cream mixture, whisking constantly until combined.
Return the custard mixture to the saucepan, put it back on a medium heat and cook, whisking constantly, until it is thick and bubbling.
Take the pan off the heat, then whisk in the remaining double cream until it’s fully incorporated. Use a blender or a stick blender to emulsify.
Divide the custard evenly between serving glasses or ramekins, then put in the fridge to set for at least two hours, or until firm. Once set, take them out of the fridge, top each pot with some grated dark chocolate and a pinch of flaky salt, and serve.
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