Toffee Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Roll out the puff pastry to a thickness of about 3mm.

   Tip: Use a rolling pin to ensure an even thickness.

2. 2

   Cut the pastry into 6 equal squares, about 20cm (8in) on each side.

   Tip: Use a pastry cutter or a knife to cut the pastry evenly.

3. 3

   In a saucepan, combine the brown sugar, heavy cream, and butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil over.

4. 4

   Remove the saucepan from the heat and stir in the toffee bits until they are fully incorporated.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   Whisk in the eggs until well combined, then stir in the sea salt, granulated sugar, and toffee extract.

   Tip: Make sure the mixture is smooth and free of lumps.

6. 6

   Pour the toffee mixture into 6 small ramekins or custard cups.

   Tip: Make sure to leave about 1cm (0.5in) of space at the top of each ramekin.

7. 7

   Bake the ramekins for 15-20 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, as this can cause the caramel to set too quickly.

8. 8

   Remove the ramekins from the oven and let them cool to room temperature.

   Tip: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, place a ramekin on a serving plate and drizzle with unsalted caramel sauce.

   Tip: Add a sprinkle of sea salt on top for extra flavor and texture.

10. 10

    Serve the toffee crème caramel chilled, with a side of whipped cream or vanilla ice cream if desired.

    Tip: Enjoy!