Ingredients

• 4 tablespoons unsalted butter, softened
• 150 grams/5.5 ounces dark brown sugar
• 225 milliliters/7.5 ounces cream
• 2 tablespoons corn flour
• 1/2 teaspoon salt
• 375 milliliters/12.5 ounces milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons hazelnut vodka
• Honeycomb, crushed, for garnish

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Instructions

1. Melt the butter in a heavy-based medium saucepan. Add the brown sugar and cook until dissolved, stirring occasionally, 2 to 3 minutes. Add the cream, bring to a simmer, stirring, and cook until you have a nice thick butterscotch sauce.
2. Meanwhile, combine the corn flour and salt in a bowl. Whisk in a couple tablespoons of the milk until smooth, then whisk the mixture into the remaining milk in a large bowl.
3. Whisk in the egg yolks and vanilla and then gradually add the hot butterscotch sauce, whisking constantly. Wipe out the saucepan and strain the mixture through a fine-mesh sieve back into the pan. Cook over medium heat, stirring regularly, until the custard starts to thicken, 5 to 6 minutes. Remove from the heat and stir in the vodka.
4. Pour into pretty glasses or ramekins and chill for at least 1 hour and up to 3 days.
5. Serve garnished with honeycomb.