Christmas Recipes - Creme Caramel 

Ingredients:
Serve 6

Caramel
115 g (1/2 cups) Caster sugar

Cream
625 ml (2 1/2 cups) Milk
1 vanilla pod
125 g (1/2 cup) Caster sugar
3 Eggs, beaten
3 Egg yolks

Procedures :

Caramel

1. Put the sugar in a heavy based saucepan and heat until it dissolves and starts caramelize
2. Tip the saucepan from side to side to keep the colouring even.
3. Remove from the heat and carefully add 2 tablespoons water to stop the cooking process.
4. Pour six 125 ml (1/2 cup) ramekins and leave to cool.

Cream

1. Preheat oven to 180°C (350°).
2. Put the milk and vanilla pod in a saucepan and bring to boil.
3. Mix together the sugar, eggs and egg yolks.
4. Strain the boiling milk over the egg mixture and stir well.
5. Ladle into ramekins and place in a roasting tin.
6. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
7. Cook for 35-40 minutes, or until firm to the touch.
8. Remove from the tin and leave for 15 minutes.
9. Unmould onto plates and pour on any leftover caramel.