Toffee Custard Pudding Cups

Toffee Custard Pudding Cups

Looking for a really tasty and simple dessert idea?
Don't be afraid that you need to make caramel for this recipe - nothing scary about that.


1 cup (250 mL) water
1 cup (250 mL) sugar
2½ cups (625 mL) 35% cream
2 eggs
2 extra egg yolks


Prep time: ,
Cook time: ,
Total time:


Makes: 6


Pre-heat oven to 350ºF (180ºC).
Into a heavy saucepan over low heat; add the water and sugar.
Stir only until the sugar dissolves.
Increase the temp to high; bring to a boil - and don't stir!
Once it becomes a deep caramel colour (and you smell a sweet caramel smell), add the cream while stirring constantly.
Remove from heat and stir until smooth; allow to cool as you move onto the rest of the recipe.
Into a bowl whisk together the eggs, and egg yolks. Until pale.
Slowly whisk in the cream / caramel mixture.
Divide evenly into 6 ramekins, that you've placed inside a baking pan.
Place pan in oven, and fill with boiling water 1/3 of the way up the ramekins.
Bake about 40 minutes.
Chill before serving.

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