Creme Caramel

Serves 6


Ingredients:

1 cup (250ml) milk
1 cup (250ml) cream
1½ cup (375g) caster sugar
1 tsp vanilla essence
4 eggs, lightly beaten
⅓ cup (90g) caster sugar, extra


Method:

• Preheat the oven to moderately hot 200°C (400°F). Place the milk and cream in a saucepan and gradually bring to boiling point.
• Meanwhile, put the sugar in a medium frying pan and cook over medium heat. Stir occasionally as it begins to turn golden. The sugar may begin to clump together - break up any lumps with a wooden spoon. Pour the toffee into the base of six ½ cup (125ml) ramekins or ovenproof dishes.
• Combine the vanilla, egg and extra sugar in a bowl. Remove the milk and cream from the heat and gradually add to the egg mixture, whisking well.
• Pour the custard mixture evenly over the toffee. Place the ramekins in a baking dish and half fill it with boiling water. Bake for 20 minutes, or until set. Use a flat-bladed knife to run around the edges of the ramekins and carefully turn out the creme caramels onto a serving plate. Serve warm.

Nutrition per serve:
Protein 6.5g;
Fat 23;
Carbohydrate 80g;
Dietary Fibre 0g;
Cholesterol 182mg;
2239 kj (535 cal)

Note: When making toffee, watch it carefully as it will take a little while to start melting but once it starts, it will happen very quickly. Stir occasionally to make sure it melts evenly and doesn't stick to the pan.