#9 Crème Caramel

Preparation time: 25 minutes +(6 hours refrigeration)

Total cooking time 40-45 minutes

Serves 8

Ingredients

Caramel:

1 cup sugar

Quarter cup water

Custard:

Half cup sugar

1 L 4 cups milk warmed

6 eggs

1 ½ teaspoon vanilla essence

Pro-tip: pair with whipped cream and strawberries.

How to make caramel:

Preheat oven to a moderate 180 degrees Celsius. Brush 8 1/2 cup capacity ovenproof Ramekins with melted butter. Play sugar and water in a medium pan and stop over low heat until sugar dissolves. Bring to a boil, reduce heat and then simmer for 5 to 10 minutes or until the mixture becomes a caramel consistency. Remove from heat, pour the mixture over the base of each prepared dish and swirl to cover the base.

How to make custard:

Place the sugar and milk in a saucepan and stir gently over low heat until the sugar has dissolved. Combine and whisk the eggs and vanilla for 2 minutes, stirring in the warm milk—strain into a jug.

Divide the egg and milk mixture between the moulds and place in a baking dish. Bake for 30 minutes until the custard is set and a skewer comes out clean. Cool and refrigerate for at least 6 hours before serving.

Unmolding tip: to unmould the custards,   run a knife around the edge of each custard and gently up-turn onto the serving plate only if necessary with whipped cream and strawberries.