Creme Caramel

Ingredients:

· 1/2 cup + 2 tablespoons of caster sugar (120 g)

· 2 cups milk

· 1 tsp vanilla extract

· 3 eggs

· 1/4 cup caster sugar– extra

RECIPE:

Step 1: Preheat oven to 160°C. Combine 1/2 cup sugar and 2 tablespoons (30 ml) cup cold water in a saucepan over low heat. Please note that during cooking the toffee there might not be enough water so it is vital that you add water as you see fit. Cook, stirring for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring for 5 to 7 minutes or until golden. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into a dish and spread the caramel all around the base of the dish.

Step 2: Combine milk and vanilla in a pot. Heat the milk but do not bring to boil.

Step 3:

Whisk eggs and sugar together. Gradually add milk mixture to the egg mixture.

Step 4:

Pour mixture into dish with caramel. Place dish in a large pan and pour hot water to come half-way up the sides. Bake for 45-60 minutes or until golden. Cool completely to room temperature. Cover with glad-wrap and place in the fridge overnight.

Step 5: Use a sharp knife to run around the edge of the crème caramel. Flip onto a plate and serve.