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.