Recipe Ingredient
- 100g castor sugar
- 60ml water
- 2 eggs and 4 egg yolks
- 115g castor sugar
- 1/8 tsp vanilla essence
- 500ml UHT milk
Instructions
- To prepare the caramel, place sugar and water in a medium pan and stir over low heat until sugar dissolves.
- Bring to boil and reduce the heat. Simmer for 5-6 minutes or until mixture turns golden. Remove from heat.
- Carefully pour hot caramel into ramekins. Working quickly, tip each ramekin so that the caramel coats the bottom and sides of the ramekin.
- To make the custard, put whole eggs and egg yolks, sugar and essence in a mixing bowl. Stir gently to mix. In the meantime, heat milk until just hot (do not simmer).
- Gradually pour it into the egg mixture and keep stirring. Strain the mixture. Pour strained custard into prepared ramekins until it comes just below the rims.
- Place the ramekins in a roasting pan and pour in hot water to come halfway up the sides of the ramekins.
- Bake uncovered at 170°C for 40-50 minutes or until custard is set. Let it cool then refrigerate for at least 6 hours or overnight.
- Run the blade of a small palette knife around the edge of each custard and hold a dessert plate on top of each ramekin and invert. Lift the ramekin off, allowing the caramel sauce to form a pool around the custard.
