Ingredients
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3 cups (750ml) full cream milk
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1 tbsp vanilla custard powder
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1/4 cup (55g) caster sugar
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1/2 tsp Queen Organic Vanilla Bean Paste
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1/2 sachet Queen Jel-it-in
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caster sugar for caramelising
Method
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1
Lightly oil 4 ramekins.
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2
Dissolve Queen Jel-it-in 1/2 a cup of the cold milk.
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3
Dissolve the custard powder in another 1/2 a cup of the cold milk.
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4
Pour both mixtures into a small saucepan with the rest of the ingredients.
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5
Heat, stirring, over low heat until the sugar dissolves. Continue to heat, stirring, until the mixture starts to bubble.
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6
Divide it between the ramekins and leave to sit until it reaches room temperature then refrigerate for at least 3 hours.
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7
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
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