Serves 6

Ingredients

Caramel Sauce

• 2 cups sugar
• ½ cup water
• 1 tablespoon corn syrup
• ½ cup plus 2 tablespoons bourbon, divided
• ⅓ cup water
• 2 teaspoons vanilla extract
• 1 tablespoon kosher salt

Cured Egg Yolks

• 6 eggs

Pandan Ice Cream

• 2 ½ cups heavy whipping cream
• 2 teaspoons pandan extract
• 1 ½ teaspoons honey
• 1 can (14oz) sweetened condensed milk

Method

Caramel Sauce

1. Combine sugar, ½ cup of water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees, 6 to 8 minutes
2. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F, 2 to 4 minutes longer
3. Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla extract into caramel mixture and gently whisk/ stir to incorporate (be extremely careful as the mixture will bubble and steam)
4. Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
5. Pour the caramel into a loaf pan and let cool completely, 45 minutes to 1 hour; Caramel can be made up to 2 days in advance and stored at room temperature

Cured Egg Yolks

1. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
2. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through

Pandan Ice Cream

*Ensure cream, bowl, and beaters have been chilled in your refrigerator for at least 3 hours

1. In a large bowl, add the whipping cream and whisk to soft peak stage
2. Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
3. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze until fully frozen, for at least 6 hours

To Serve

1. Place scoop of ice cream into a serving bowl. Using back of small spoon, make small indentation in centre of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired
2. Serve and enjoy!