Creme Caramel

Serves: 4

Ingredients

  • 75g Sugar
  • 4 Eggs
  • 4 Egg Yolks
  • 2 tbsp Sugar
  • 575ml Milk
  • 1 Vanilla Pod

Method

Heat the oven to 180C/Gas Mark 4.

Put the 75g sugar and 1 tsp water in a heavy based pan and melt slowly without stirring. When it starts to colour, stir slowly and carefully until it is a dark honey colour.

Pour into the serving dish or ramekins and swirl carefully to coat the sides and base.

Beat the eggs and yolks in a bowl.

Boil the milk with the vanilla pod. Remove the pod and pour the milk onto the egg mixture, beating all the time.

Pour into the caramel lined dish.

Stand in a bain marie (water bath containing 4 cm water) and cook until the custard is set, about 40 mins.

Remove from the oven and leave until cold.

Chill, then turn out when ready to serve.