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.