Toffee Syllabub

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, milk, and toffee syrup. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil over.

2. 2

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted. Let the mixture cool slightly.

   Tip: This will help prevent the eggs from scrambling when you whisk them in.

3. 3

   In a small bowl, whisk together the large egg yolks and vanilla extract until well combined.

   Tip: Make sure to whisk until the mixture is smooth and creamy.

4. 4

   Gradually add the warm toffee mixture to the egg yolk mixture, whisking constantly.

   Tip: This will help prevent the eggs from scrambling when you add the hot mixture.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: Be careful not to let the mixture boil over.

6. 6

   Remove the saucepan from the heat and stir in the toffee bits until they are fully incorporated.

   Tip: Let the mixture cool to room temperature.

7. 7

   Once the mixture has cooled, whip the heavy cream until it forms stiff peaks.

   Tip: Be careful not to over-whip the cream, as it can become too stiff.

8. 8

   Fold the whipped cream into the cooled toffee mixture until well combined.

   Tip: This will help create a smooth and creamy texture.

9. 9

   Spoon the toffee syllabub into individual serving cups or a large serving dish.

   Tip: You can garnish with additional toffee bits or a sprinkle of sea salt, if desired.

10. 10

    Refrigerate the syllabub until chilled, at least 2 hours.

    Tip: This will help the flavors meld together and the cream to set.

11. 11

    Serve the toffee syllabub chilled, garnished with whipped cream and a sprinkle of toffee bits, if desired.

    Tip: You can also top with an additional dollop of whipped cream, if desired.