This is a twist on a more traditional caramel pot recipe. It uses some famous candies for the caramel and so the taste reminds me of my childhood.
They are creamy, tasty and quick and easy to make.
Little Carambar pots
Makes 4 ramequins
150ml Double cream
3 egg yolks
Heat milk and cream together and when hot add carambars cut into small pieces. Leave caramel to melt slowly in the pan.
Beat sugar + egg yolks until the color turns a pale yellow. Add milk+cream+caramel.
Fill 4 ramequins and place them in a deep oven dish. Fill with water till halfway up the ramequins.
Bake in oven at 170 degrees C for about 35 min.