- 15mins + 3hours setting
Lightly oil 4 ramekins.
Dissolve Queen Jel-it-in 1/2 a cup of the cold milk.
Dissolve the custard powder in another 1/2 a cup of the cold milk.
Pour both mixtures into a small saucepan with the rest of the ingredients.
Heat, stirring, over low heat until the sugar dissolves. Continue to heat, stirring, until the mixture starts to bubble.
Divide it between the ramekins and leave to sit until it reaches room temperature then refrigerate for at least 3 hours.
Sprinkle the top of each ramekin with a teaspoon of caster sugar and then use a blow-torch to melt the sugar on top and form a toffee crust. Serve immediately