Creme-caramel-001

CRÈME CARAMEL

SERVES
175g (6oz) granulated sugar 150ml (¼ pint ) water 4eggs 1tsp vanilla extract 30g (1oz) caster sugar 600ml ( 1 pint ) full cream milk 6 small ramekins

1- Combine the sugar and water in a saucepan and heat gently, stirring all the time until all the sugar has dissolved. Bring to a boil, and cook without stirring, until golden. Pour into the ramekins .
2- Whisk the eggs and vanilla extract in a bowl until blended. Heat the milk until just warm, then pour into the egg mixture, whisking well. Strain through a sieve into the ramekins.
3- Put the ramekins in a roasting tin and add enough hot water to come halfway up the sides of the ramekins. Bake in a preheated oven at 160ْC ( 325ْF, Gas 3 ) for about 40 minutes until just set and firm to the and firm to the touch but not solid. Cool, then chill for 8 hours.
4- Turn out on to individual plates to serve.

Cook’s know-how
Vanilla extract gives the best flavouri-it is more expensive than vanilla essence, but is well worth it.