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An easy to make pud that tastes like a caramel custard. Quickly made, baked, then left in the fridge to set, but it’s a very soft set. Like creme brulee but without the crunchy top.
Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 300ml (½ pint) double cream

 

    • 60g (2oz) dark muscovado sugar

 

    • 45g (1½oz) molasses sugar

 

    • Good pinch of salt

 

    • 4 large egg yolks

 

    • ½ teaspoon vanilla extract

 

 

Method

 

 

    1. Set the oven to Gas Mark 2 or 150°C. Warm the cream with both sugars and salt over a low medium heat, stirring until the sugar has dissolved. Take off the heat.

 

    1. Beat the egg yolks in a large bowl and slowly whisk in the hot, sweetened cream with the vanilla extract. Strain into a jug and then pour into 4 ramekin dishes.

 

    1. Put the ramekins in a deep roasting tin and pour in enough boiling water to come halfway up the sides of the dishes. Bake for 30-35 mins until just set, but with a little wobble. Take them out of the tin. Chill for about 3 hours. The custards will set more on cooling.

 

 

Nutritional information per portion

 

 

fat 41.0g saturates 24.0g calories 482(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.