Ingredients
175g white caster sugar
150ml milk
275ml cream
4 large eggs
1 tsp vanilla essence
Method
Make the caramel by melting sugar in a saucepan for five minutes. Pour 2/3 caramelized sugar into bowl and coat sides.
To make the custard, heat milk and cream in the saucepan with the rest of the caramel over a gentle heat. Stir gently and remove pan from heat when everything has melted.
Break eggs into a large bowl. Pour hot liquid from saucepan into bowl and whisk in. Add vanilla essence and pour through a sieve into caramel-lined bowl.
Place the bowl in a baking tray and pour in enough hot water to fill 2/3 of the tray. Place in the center shelf of pre-heated oven for one hour until the custard is set. Cover with cling film when completely cold and chill it. Turn out and serve cold with cream.
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