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Baked Brown Sugar Custards

These gorgeous and very simple little desserts are somewhat like crème caramel or French ‘flan’. The brown sugar adds a delicious, rich, toffee-ish flavour. You can even bake them in little espresso cups. Makes 4 x 100ml (3.5 fl.oz) cups or ramekins.


If you wish, use a kitchen blow torch to caramelise, or ‘brûlée’, the brown sugar on top for a lovely crunchy surface.

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Angus Hughson

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Baked Brown Sugar Custards.


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