Ravneet Gill’s recipe for brown butter and honey custard pots
by The Guardian
The Guardian— Rich, crisp, complex, decadent – and no pastry in sight!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.Discover this recipe and over 1,000 more from your favourite cooks on the new...
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