150 gram sugar
1 teaspoon vanilla extract
25 gram sugar
600 ml milk
Pre-heat oven 150C.
First make the caramel. Place the sugar and six tablespoons of water into a clean stainless steel pan.Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into a china dish.Set aside to cool and become hard. Do not put in the fridge because the sugar will absorb moisture and become soft.
For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. Pour the milk into a saucepan, gently heat over a low heat. Then pour onto the egg mixture. Whisk together until smooth, then pour this in the prepared dish with caramel. Place the dish in tin half-way with boiling water from a kettle.
Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
Take the crème caramel out of the oven, remove from the tin. When cool, keep in the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard by tipping the dish and place a plate on it, then turn upside down.