200 grams sugar
5 tablespoons water
600 ml milk
2 egg yolks
Whipped cream (optional)
-Bring 100 grams of the sugar and water to the boil in a small heavy pan. Boil steadily, over a
-Pour the hot caramel into 4 moulds. Turn the moulds round to coat the base and sides evenly, then leave to cool and set.
-Set the oven at 180*C.
-Split the vanilla pod lengthways. Bring the milk to the boil with the vanilla pod, then set aside and leave to infuse for 15 minutes.
-Stir in the remaining sugar until dissolved.
-Beat the whole eggs and the egg yolks together, then stir the milk into the eggs. Strain the mixture into the moulds.
-Stand the moulds in a deep baking tin and fill with enough water to come half way up the sides of the moulds.
-Bring to the boil on top of the cooker, then bake in the pre heated oven for 20-25 minutes, or until set.
-Remove the moulds from the water and allow to cool completely.
-Turn the creams out of the moulds just before serving, and decorate with a little whipped cream if liked.