• Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 7 eggs
  • 1 litre fresh milk
  • 100g caster sugar
  • Sauce:
  • 100g caster sugar
  • 100ml water
  • 1 slice lemon


  1. Preheat the oven at 200°C.
  2. Make the sauce first:
  3. Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown.
  4. Remove from heat and add a few drops of lemon juice.
  5. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even.
  6. Set aside.
  7. To prepare custard, beat the eggs, fresh milk and sugar in a bowl.
  8. Strain mixture before pouring over caramel in moulds.
  9. Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).
  10. Bake in the preheated oven for 25 minutes, or until set.
  11. Cool and chill until required.
  12. To serve, loosen sides with a knife and turn out onto serving plates.
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