Postre de crema caramelizada al Toffee

Ingredientes

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

Preparación

1. 1

   Preheat the oven to GM2/150 C

2. 2

   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.

3. 3

   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.

4. 4

   Whisk the eggs together in a bowl. Slowly add the hot milk, whisking as you go.

5. 5

   Place the ramekins in a large roasting tin in the oven

6. 6

   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.

7. 7

   Add boiling water to the roasting pan until it's halfway up the outside of the ramekins.

8. 8

   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.

9. 9

   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.