Ingredients
⅔ cup white sugar (140 g)
¼ cup water (60 mls)
100 g unsalted butter chopped
⅓ cup pure cream (80 mls)
3 eggs lightly beaten
1 cup plain flour (160 g)
1 tbsp icing sugar mixture
300 ml double cream to serve
1 punnet raspberries to serve
Method
- Grease four ramekins (each ¾ cup capacity).
- Place sugar and water in a medium stainless steel saucepan. Cook, stirring, over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 7 to 8 minutes, or until the bubbles subside and the mixture turns golden brown. Carefully stir in butter and cream until butter is melted and mixture is combined. Transfer to a large bowl. Stand for 20 minutes, or until lukewarm.
- Add eggs and sifted flour to the lukewarm caramel mixture. Whisk until smooth. Divide evenly among ramekins. Place on an oven tray.
- Cook in a moderate oven (180C) for about 15 minutes, or until just set and top has formed a crust. Stand for 5 minutes.
- Invert ramekins onto serving plates. Dust with sifted icing sugar and serve immediately with double cream and raspberries.