1 kaffir lime, zest only, to garnish
1 lime, cut into 8 pieces
50ml/2fl oz lime juice
1 pear, halved, cored and cut into even strips
55g/2oz golden syrup
110g/3¾oz jumbo oats
100²µ/3½´Ç³ú caster sugar
1 cinnamon stick
40²µ/1½´Ç³ú demerara sugar
25g/1oz liquid glucose
100ml/3½fl oz maple syrup
10²µ/â…“o³ú mixed spice, for dusting
1 tsp mixed spice
pinch sea salt
1 vanilla pod, scraped (reserve the pod for the pear below)
1 vanilla pod (use the scraped pod from the pain perdu)
140g/5oz white chocolate, broken into small pieces
40²µ/1½´Ç³ú butter
110g/3¾oz unsalted butter
40ml/1¾fl oz double cream
4 free-range eggs
240ml/8¾fl oz full-fat milk
250ml/9fl oz whipping cream
1 brioche loaf, crusts removed and cut into 3cm/1¼in thick slices
50ml/2fl oz dark rum
100ml/3½fl oz dark rum