Woman's Day
Ingredients
Method
1.Preheat oven to 160°C. Lightly grease 6 x 1/2 cup ramekins.
2.In a small saucepan, combine sugar and water. Stir over a medium heat until sugar dissolves. Bring to the boil and cook. Without stirring, for 10- 15 minutes, until toffee turns golden brown. Working quickly pour toffee into ramekins, swirling to coat base and halfway up sides.
3.Pour cream and milk into a saucepan. Heat on high until mixture reaches boiling point – do not boil. Remove from heat. Add chocolate and whisk until smooth. Cool slightly.
4.In a bowl, beat eggs, extra sugar and vanilla together until combined. Gradually pour in warm milk mixture, whisking constantly. Pour into ramekins.
5.Arrange in a deep baking dish and pour in enough boiling water to come halfway up sides of ramekins. Bake 30-35 minutes, until just set. Chill overnight. Invert onto serving plates and accompany with raspberries and cream.
Wear oven gloves when coating ramekins with toffee. Carefully run a small knife around edges of ramekins before unmoulding.
Note
