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Preheat the oven to 350 degrees F.
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Prepare the caramel by combining the brown sugar and butter, and cook the mixture for 5 minutes over medium heat until smooth and thick.
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If using a VITAMIX blender, take 1/4 cup of the cooked caramel and add it to the blender with the hot cream and blend until smooth. Add in the egg yolks and blend until all smooth.
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**note**
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If you do not have a VITAMIX blender, add the hot cream mixture to 1/4 cup of the cooked caramel and return the pot over medium heat until the mixture is dissolved. Then quickly whisk in the egg yolks, one at a time.
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To the remaining caramel, add the walnuts and toss them well. Then spread the caramel crunch mixture over a parchment paper and set aside to set.
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Prepare a baking pan and line it with a kitchen towel to prevent the ramekins fro slipping or sliding. Then place 4 ramekins on top of the kitchen towel.
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Pour the caramel mixture evenly over the 4 ramekins.
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Pour hot boiling water on a corner of the baking pan so the hot water surrounds the ramekins and fills up up to halfway of the ramekin height.
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Bake the puddings for 30 mins until they’ve set.
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In the meantime, chop the caramel walnut crunch using a knife.
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Remove the ramekins from the hot water bath on to a baking sheet and chill for at least 3 hours. You can also freeze the puddings for 1 hour at least.
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Remove the ramekins and top with the caramel walnut crunch. Serve and enjoy :)