In 2-quart saucepan, heat 3 cups whipping cream, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 14 to 16 minutes, stirring constantly, until thickened and reduced to 3 cups. Pour 1/4 cup of the toffee sauce into each custard cup. In 1-quart saucepan, heat dates and water to boiling over medium-high heat. Remove from heat; stir in baking soda. Let stand 5 minutes.