I mentioned on our Week That Was that things are not as warm as they were a couple of weeks ago. And some evenings are crying out for a bit of comfort food and a yummy dessert. And frankly, I have said this before and I will say it again, anything with cream is a good thing. So this is what you are aiming for:
This recipe is very forgiving: you can double it you can halve it. I made it as simply as possible, but you can add cinnamon, honey, vanilla or even chocolate. Really this is just the background recipe and you can embellish it however you like! I use brown sugar because it gives it a nice caramel-like flavor. Really try it, it’s good!
So let’s meet the players: And there are only four!
- 1 cup of brown sugar (I use the sticky kind) and a bit extra for sprinkling.
- 4 eggs
- 400 ml milk
- 200 ml cream
And Let’s Play The Game:
Step 1: Pop your eggs in a bowl, measure your sugar and pop that in the bowl too.
Step 2: Whisk, whisk, whisk away!
Step 3: Measure out your milk (400 ml) and cream (200 ml).
Step 4: Pop the creamy milk onto the stove and heat until it is simmering away. Don’t let it boil over, you will never forgive me for the smell of your kitchen after that! – Watch it!
Step 5: Pour the warm creamy milk into your whisked egg and sugar mixture.
Step 6: Put all the ramekins you own into a baking tray and when you run out of ramekins then just use tea cups! Pour your mixture into waiting ramekins. Once your puddings are good to go add water to the baking tray so that it is half way up the sides of the desserts.
Step 7: Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes.
Sprinkle some brown sugar on top of the desserts and it is yummy and crispy and you are good to munch!