100 g ( ½ cup) Huletts White Sugar 75 ml (5 tablespoon) Water
625 ml (2 ½ cups) Milk 45 ml (3 tablespoon) Huletts White Sugar 5 ml (1 teaspoon) Vanilla Essence 2 Eggs 3 Egg Yolks Method: Caramel In a heavy-based saucepan, heat the sugar and water over a low heat, stirring until the sugar dissolves completely. Increase the heat to a moderately high heat and allow the syrup to come to the boil. Cook for 3–4 minutes or until it turns to a light golden colour. Do not stir – this is to prevent crystallisation. Remove the pan from the heat and pour the caramel into six ramekin dishes – or one larger dish – swirling to coat the base and sides. Do not allow the caramel to cool before pouring it into the dish/es.
Custard In a heavy-based saucepan, bring the milk and sugar to the boil over a medium heat, stirring to dissolve the sugar. When the sugar has dissolved, add the vanilla essence and remove from the heat. In a medium-sized mixing bowl, beat the eggs and the egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the custard into a jug and pour it into the ramekins. Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°Cup for 40 minutes, or until the centre of the custard is firm when pressed with a finger. Do not allow the water to simmer during baking because, if it does, the custard will have a grainy texture (if the water does begin to simmer, lower the oven temperature immediately). Remove the ramekins from the water and allow to cool thoroughly. Refrigerate for at least an hour before serving. Run a knife around the edge of the ramekins and invert onto serving dishes.