Morphy Richards Great Food Ideas

Serves:

6

Prep time:

15 minutes

Cooking time:

1 - 2 hours

Kate Wagner

Ingredients

> 2 cups heavy cream
> 5 egg yolks
> 1/2 cup caster sugar
> 2 tsp vanilla
> 4 tbsp sugar (for toffee top)

Method

1. Whip the 5 egg yolks in a medium-sized bowl. Slowly add the cream and caster sugar while mixiing. Add the vanilla.
2. Pour mixture into the 4 dessert ramekins and carefully lower into slow cooker. Poor enough water down the side of cooker until the level reaches 1/2 - 3/4 up the ramekins.
3. Cover and cook on high for 1-2 hours or until custard is set.
4. Turn cooker off and let cool. Once ramekins are cool to touch remove and cool completely on bench then refrigerate for 1-2 hours.
5. Once chilled sprinkle each individual custard with 1tbsp sugar and place under hot grill for 3 - 5 minutes until sugar is brown and bubbly.
6. Cool again then serve.

Special tips & hints