1 lemon juice
1 ½ cup sugar
1 ½ tbsp. butter
1 tbsp salt
¼ tsp bicarb
Ginger bread/ ginger cookies
Caramelize the sugar and water until light brown and add the lemon. Add a tablespoon of caramel into the moulds.
Make the custard: Heat the milk and vanilla. In a separate bowl, mix the eggs and sugar.
Add the heated milk to the egg mix and pour on top of the caramel in the moulds.
Bake in a baine marie for 30 min @190 C.
Custard is ready when a knife will come out clean when inserted.
Pop the popcorn and put it in a large bowl.
Caramelize the sugar and butter until golden. Add the salt and bicarb. Immediately toss through the popcorn and let set.
Be careful as the sugar will be extremely hot.
Once the crème is set, turn it out onto a serving plate, crumble some ginger bread over the top and place some of the caramel popcorn around the crème. Sprinkle with lavender flowers and serve.