Crème Caramel Recipe

• 200 grams / 7 oz of white sugar
• 100 ml / 2½ fl oz of water
• 30 ml / 1 fl oz extra water

• 100 grams / 3½ oz of castor sugar
• 1 litre / 4 cups of milk
• 6 large eggs
• 1 teaspoon of vanilla essence or 1 vanilla pod

Caramel
Preheat the oven to 160°C, 320°F or gas mark 3 while you are preparing the caramel. Grease eight ovenproof dariole moulds or ramekins which hold around half a cup of liquid. When making caramel or toffee it always pays to take extra care as the sugar reaches extremely high temperatures. As a precaution, fill the kitchen sink with cold water and make sure you have an oven or heat resistant cloth handy. In a medium sized saucepan dissolve the sugar in 100 ml / 2½ fl oz of water over a low heat and bring to the boil. It is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour, a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Standing well clear of the saucepan to avoid getting burnt by the hot sugar add the extra water quickly to stop the caramel continuing to cook and burn. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. You may need someone to help to do this as the caramel sets quickly. Place the saucepan in the sink of cold water. When the saucepan is cold pour boiling water into the saucepan to make it easier to clean.

Custard
In a medium saucepan scald the milk and remove from the heat. In a large bowl whisk the eggs and castor sugar together until the sugar has nearly dissolved. Add the vanilla and warm milk. Sieve the custard mixture into a jug or pitcher - this removes the eggs anchor (chalaza). Skim off any bubbles or froth from the custard. Pour evenly into the 8 moulds and place in a baking dish. Pour hot water (not boiling) into the baking dish until the water reaches half way up the sides of the moulds. Bake for 30 to 40 minutes until the custard is set. Cool and refrigerate for at least 3 to 4 hours before serving.

To serve, turn the custards out of each mould by holding the mould upside down and pressing your fingers against the edge of the custard. The custard should loosen and slip out onto the serving dish. If necessary shake the mould gently or if all else fails use a hot wet knife around the edge. Pour any caramel liquid left in the moulds over the custard (if the caramel is hard dip the bottoms of the mould

(Serves 8)