Ingredients
Caramel
Custard
Method
Caramel
1.Preheat oven to 160°C. For the caramel, put the first lot of sugar and water in a small saucepan, then bring to the boil. Swirl, don’t stir, watching carefully as it turns a lovely caramel colour. This can take 5-7 minutes, but keep watch as it can burn very quickly.
2.Now quickly pour a little of the caramel into the base of six ramekins, turning as you do it to coat the base. Put aside to set while you prepare the custard.
Custard
3.For the custard, in a saucepan (use the same one as the caramel, if it’s large enough) heat the milk, sugar and vanilla, stirring until the liquid is tepid and the sugar has dissolved.
4.In a large jug or bowl, beat the eggs, then gently pour the warm milk into this, stirring continuously. Pour the custard into the ramekins over the set caramel layer.
5.Cook in a water bath by transferring the filled ramekins to a baking dish. Pour hot water into the baking dish until the water level comes halfway up to the ramekins. Cook for 45 minutes or until set. You will know they are cooked if you insert a sharp pointed knife in and the custard is set. Remove from the baking dish and chill.
To serve
6.To serve, warm the bottom of each ramekin by sitting them in a shallow tray of boiling water for up to 1 minute. Run a knife around the edge of the custard and turn out by inverting onto a rimmed plate. The caramel will have formed a sauce.
You can use either whole milk or light milk, whatever you prefer. This can be made in one large ceramic oven-proof dish but it will take longer to cook and is tricky to turn out.
Note
