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




    • 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






    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.