Time: 20mins
Difficulty:

What you need

  • 500g Pauls Premium Vanilla Bean Custard
  • 125ml cup water
  • 200g caster sugar

How To Make It

  1. Divide custard evenly into 5 small ramekins. Level the top and place in the fridge.
  2. Place water and sugar into a clean saucepan. Cook gently (do not stir) until a light toffee colour is reached. This should take approx 10–15 mins. Allow to cool slightly and carefully pour a thin layer of toffee onto the chilled custard. Serve immediately.
  3. Alternate method for toffee topping: Sprinkle 1 tsp of caster sugar on top of each custard filled ramekin. Using a blowtorch, heat the sugar until it caramelises and forms a hard crust. Be careful not to burn the sugar as it can become bitter.

What you need

  • 500g Pauls Premium Vanilla Bean Custard
  • 125ml cup water
  • 200g caster sugar

Products in this recipe