- 150g sugar
- 60ml water
- 100g butter
- 80ml cream (35%)
- 3 eggs
- 135g flour
- icing sugar (to decorate)
- raspberries (to decorate)
Preheat the oven to 180C. Grease six ramekins. Place sugar and water in a medium saucepan. Put
the pan over a low heat.
Cook, stirring, without boiling until sugar is dissolved. Before sugar syrup comes to the boil, brush
down sides of the pan using a brush dipped in cold water, to prevent the toffee from graining. Bring
to boil. Do not stir, but keep an eye on it as it can burn rather quickly. Boil for about 7-8mins or until
the bubble subside and the mixture turns golden brown.
Stir in butter and cream until butter is melted and mixture is combined.
Transfer the mixture to a bowl. Stand for 20mins or until slightly warm. Add lightly-beaten eggs and
Whisk until smooth. Divide evenly among ramekins. Place into the oven and bake for about 15mins
or until just set and top has formed a soft crust. Remove from the oven and stand for 5mins.
Invert ramekins onto serving plates. Dust with sifted icing sugar and decorate with raspberries.