October 05, 2018
Desserts, Snacks, Dairy,
Eggs, Entertaining, Sunday Dinner, Electric Mixer, Oven Bake, Stove Top, Milk, Heavy Cream more
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"From one of our national supermarkets and their free monthly magazine May 2018."
Combine cream, milk and vanilla in a saucepan over medium heat and bring to a simmer (do not bring to the boil) and then remove from heat.
Beat egg yolks and 1/2 cup of the sugar with electric beaters until thick and pale and then slowly add hot cream mixture, stirring gently, until combined.
Strain into a jug and pour evenly into ramekins.
Add enough hot water to a roasting pan until water comes halfway up the sides of the ramekins and bake for 35 minutes or until just set.
Cool slightly and then chill for 4 hours or until set.
Meanwhile, line a baking tray with baking paper.
Melt remaining sugar in a saucepan over medium heat, swirling occasionally, until dissolved and a rich golden toffee forms.
Pour onto tray and stand at room temperature for 30 minutes or until hard and then break into pieces and place in a food processor and add salt and process until finely chopped and place in an airtight container.
To serve, sprinkle crushed salted toffee over each ramekin and then using a blowtorch, heat until toffee melts and caramelises.
TIP - if you don't have a blowtorch, place ramekins under a pre-heated grill/broiler to melt the toffee.
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