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Instructions |
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Preheat oven to 170°C.
Caramel- Simmer sugar and water in a saucepan for about 3-4 minutes until sugar dissolves and mixture turns golden. Don't stir or syrup will crystallise.
Brush sides of saucepan with a wet pastry brush to remove sugar crystals.
Pour syrup into six ramekins or a 21 x 11 x 7cm loaf tin sprayed with cooking spray. Silicone moulds work best as the caramel is less likely to stick to them.
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Custard- Pour milk, sugar and vanilla into a heavy-based saucepan. Simmer until sugar has dissolved and remove from heat.
Beat eggs and yolks until mixture thickens and turns pale yellow.
Slowly add milk to eggs, stirring well, then strain custard into a jug and gently pour into ramekins.
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Place ramekins on a baking tray. Fill tray with enough water to reach three quarters of the way up sides of ramekins.
Place on a low oven shelf and bake for about 40 minutes, or until set.
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Remove from oven and cool.
Refrigerate for at least an hour.
Run a knife around the edges of tin or ramekins, invert onto dishes and serve.
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Originally Submitted
6/24/2010
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