Ingredients
Method
Combine cream, milk, and vanilla in a medium saucepan. Stir over a medium heat until hot. Do not boil.
Whisk egg yolks, caster sugar, and cornflour in a medium heatproof bowl until pale and creamy. Gradually whisk in the hot milk mixture until combined. Transfer to the same saucepan. Whisk over low heat for 8 to 10 minutes until thickened. Transfer back to the same bowl. Cover the surface of the custard directly with plastic wrap.
Nestle bowl in a larger bowl filled with ice cubes for about 3 hours to cool the mixture.
Meanwhile, place chocolate and oil in a small microwave-safe bowl. Microwave on High (100%) for 1 minute, 30 seconds. Stir until smooth.
One at a time, spread the inside of a cone with chocolate, allowing excess to drip out. Dip top in biscuit crumbs. Place cone in a glass. Scrunch a kitchen paper towel around the cone to help it stand upright. Stand for 10 minutes, or until chocolate is set.
Fill cones with cooled, thick custard. Smooth over tops. Transfer back to glasses, standing them upright.
Place white sugar in a medium saucepan over medium heat. Cook, stirring, until sugar is dissolved. Gently boil for about 5 minutes until golden brown. Remove.
Carefully drizzle toffee over the top of the custard in cones (reheat the toffee if it starts to set). Stand for 5 minutes. Serve with raspberries.
