Hop custard with sea salt

Stir in the cornstarch with 4 tablespoons of cold milk. Keep separate.

Heat the sugar in a thick-bottomed frying pan until it turns golden brown. Then add 2 tablespoons of water. This can start to splash, so be careful.

Then pour the rest of the milk and the instant coffee and stir until the sugar is dissolved. Add the diluted cornstarch and the sea salt and warm to a bonded custard.