Egg Custard (Canary Islands Huevos Moles)

This creamy dessert is seriously easy to make. The kids will love it - but you can also make it more grown-up with a few tweaks (like the addition of liqueur). This really is a sweet dish, but is a great alternative to one of those packet mix desserts with the associated additives. Despite it’s creaminess, no milk or cream comes anywhere near it, during the recipe process - it’s all about the eggs.

3 egg yolks, whisked until creamy
3 tablespoons sugar
3 tablespoons water

Toppings:
grated cinnamon or nutmeg
gofio (a mix of toasted wheat flour and cornmeal)

Pop the water and sugar into a heatproof bowl over a saucepan of water and heat quite vigorously.

Once a caramel syrup is formed and all the sugar dissolved, gently add the whisked eggs.

Keep stirring for about five minutes but turn the heat down to medium/low.

Pour into individual containers once it all thickens (couple of minutes).

Chill for at least an hour.

Just before serving, pop your desired topping on.