90g of salted butter
2 egg yolks
⅓ cup(80g) of double cream
4g of salt
1 tin (454g) g of golden syrup
180g of brown breadcrumbs
3 tablespoons of milk powder (optional)
Add the butter to a frying pan or saucepan and melt. Add the milk powder and continue to cook until the mixture starts to bubble and turn golden brown. Once brown add in the golden syrup and turn off the heat. Stir to combine
In a separate mixing bowl, beat the egg and egg yolks together. Add the double cream and salt to the bowl and whisk until well combined. Slowly pour in the butter and golden syrup mixture, whisking as you go to temper the eggs, and stop them from scrambling.
Fold the brown breadcrumbs through the golden syrup custard until well combined.
Distribute the mixture evenly into 6 individual ramekins.
Bake in the airfryer for 10 minutes at 140°C, then reduce the heat to 130C for a further 20 minutes until the top is golden brown and the filling is set.
Remove from the oven and let them cool for 10-15 minutes before serving.
Serve the treacle tart with whipped cream or vanilla ice cream. Enjoy
*The milk powder intensifies the brown butter and enhances the toasty, caramel notes of the butter.
You can use fresh breadcrumbs or stale bread crumbs that have been finely grated in a food processor.