Creme caramel

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the caramel by pouring three-quarters of the water in a thick based pan, adding the sugar and allowing to boil gently

Step 2

DON’T SHAKE OR STIR PAN

Step 3

When the sugar mixture turns a golden brown colour, add the remaining quarter of the water, recoil and stir

Step 4

Then pour into your dariole moulds

Step 5

Prepare the cream by warming the milk and whisk the beaten eggs, sugar and vanilla together

Step 6

Strain and pour into the moulds on top of the semi set caramel

Step 7

Carefully place the moulds in a roasting tin half full of water

Step 8

Cook in the oven at 150 -160*C for 30 to 40 minutes

Step 9

When thoroughly cold, loosen the edges by gently running a knife around the edge

Step 10

Shake firmly, but gently to loosen and turn out onto a flat dish or plate

Step 11

Pour any remaining caramel from the moulds over the Creme caramel