CREME CARAMEL

A rich and indulgent easy-to-make baked custard dessert infused with vanilla flavour and a rich, brown caramel syrup.

INGREDIENTS

For the caramel syrup

1/2 cup + 2 tablespoon granulated sugar

2 tablespoon water

For the custard

3 eggs

2 cups milk

1/4 cup granulated sugar

1 tablespoon vanilla essence

INSTRUCTIONS

Preheat the oven to 160°C.

In a saucepan, heat the sugar and water until the liquid turns golden brown. Immediately, pour the caramel into a round cake pan ( no parchment paper required ) or multiple equal sized oven safe bowls coating the sides too.

Now for the custard , pour the milk into the same saucepan. Add the vanilla essence and heat the milk but do not boil, In a mixing bowl beat the eggs with the sugar. Pour the hot milk over the egg mixture and mix well. Pass this liquid through a sieve.

Pour the custard carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan to come halfway up the sides. Bake for about 60 minutes until golden. Cool at room temperature completely and then refrigerate covered for at least two hours.

To serve turn out onto a plate.

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