Toffee Creme Caramel Dessert

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5 from 6 votes

These toffee flavoured creme caramel desserts are easy to make, use whole eggs (so no spare egg white to deal with), and a great use of our delicious three ingredient toffee sauce. Make the day before for an effortless and impressive pudding for a dinner party.

Servings: custards

Author: Helen Best-Shaw

Prep Time15

Cook Time30

Total Time40

Ingredients

40 g granulated sugar
380 ml milk
3 eggs
4 heaped tbs toffee sauce

Instructions

Preheat the oven to GM2/150 C
Divide up the sauce between 4 ramekin dishes. If necessary, heat the sauce in the microwave for 20 seconds to make it liquid, so that it coats the bottom of the ramekin.
Add the milk and sugard to a pan. Over a low heat gently bring to a simmer. Keep an eye on it so it doesn't boil over.
Whisk the eggs together in a bowl. Slowly add the hot milk, whisking as you go.
Place the ramekins in a large roasting tin in the oven
Strain the egg mixture into the ramekins, pouring it through a tea strainer or sieve. Pour gently so as not to disturb the layer of toffee sauce.
Add boiling water to the roasting pan until it's halfway up the outside of the ramekins.
Bake in the oven for about 30 minutes until the custard feels just firm to the touch when the centre is pressed gently. Transfer to a wire rack to cool. Once cool, chill in the fridge for at least an hour.
To serve, run a knife around the edge of each ramekin to release. Place a plate on top then flip the plate and ramekin upside down, give a good shake and the custard should dropout onto the plate.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.