- 1 cup sugar
- 1/4 cup water
- 1 cup full cream milk
1 cup cream
- 1 vanilla bean, split down the middle
- 3 size 7 eggs
- 3 egg yolks
- 1/2 cup sugar
Place the sugar and water in a small saucepan and heat, stirring constantly to dissolve the sugar. Bring to the boil and as soon as it is boiling stop stirring. Boil for 10 minutes or until sugar becomes golden and is starting to darken to amber. Remove the pan from the heat and pour toffee into the base of 6 ramekins, swirling to get an even coverage.
Preheat the oven to 160 C.
Heat the milk, cream and vanilla in a small saucepan until almost boiling. Remove from the heat and allow to cool until warm.
Beat the eggs, egg yolk and sugar and pale and creamy.
Add the egg mixture to the warm cream and then strain the mixture into a jug.
Pour the custard over the set toffee in the ramekins.
Place the ramekins in a baking dish and pour hot water around the ramekins to half way up the sides.
Carefully place in the oven and bake for 30 minutes or until just set.
Allow the desserts to cool at room temperature and then invert onto plates once cold.