Classic crème caramel

Preheat oven to 170ºC. Heat sugar and water over a low heat until crystals dissolve. Increase heat, bring to the boil and cook until syrup turns a light golden colour (don’t stir for 2-3 minutes as this will cause liquid to crystallize).

Remove from heat and immediately pour into six ramekins – swirling to coat bases of ramekins.

Pour milk and sugar into a saucepan and simmer. Stir to dissolve sugar, stir in vanilla and remove from heat.
   
Beat eggs and yolks until pale yellow and thick and gradually stir into milk.

Pour milk into a jug and pour into ramekins. Carefully place ramekins in a bain-marie (see above) and bake for 35 – 40 minutes or until firm when gently pressed.

Don’t allow water to simmer during baking, this will make the custard grainy – if it does start to simmer, lower temperature immediately.

Use a kitchen towel to remove ramekins from water, leave to cool, then refrigerate for at least an hour before serving.

Run a knife around edge of ramekins and invert onto serving plates.

Serve on pretty plates, topped with fresh seasonal berries of your choice and mint leaves, or dusted with icing sugar.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.