Name: Crème caramel
Yield: 4 servings
Cuisine: Bake
Ingredients: caramel; 125.00 ml water; 200.00 g sugar; 250.00 ml cream; 375.00 ml milk; 1.00 vanilla pod, split, seeds scraped; 5.00 ml vanilla essence; 2.00 eggs large; 2.00 eggs just the yolks; 100.00 g sugar; fruit in season

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Ingredients (11)

	caramel
125.00 ml	water
200.00 g	sugar

CUSTARD

250.00 ml	cream
375.00 ml	milk
1.00	vanilla — pod, split, seeds scraped
5.00 ml	vanilla — essence
2.00	eggs — large
2.00	eggs — just the yolks
100.00 g	sugar
	fruit — in season

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Method:

CARAMEL
1. Place the sugar and water in a heavy-based saucepan and dissolve over low heat. Bring to the boil. Boil without stirring until syrup is pale golden brown. Remove from the heat and quickly pour into 4 small ramekins and swirl the caramel up the sides to coat. Pour remaining caramel onto greaseproof paper to form a lace decoration. Allow to set.
CUSTARD
2. Bring the milk and cream to the boil with the vanilla pod if using. Cover and leave to infuse off the heat for 15 minutes. Add the sugar and stir until dissolved. Meanwhile, beat the eggs and egg yolk until mixed. Stir slightly. If using vanilla essence, add it to the mixture. Strain the custard and pour into the coated ramekins.
3. Place filled ramekins in a roasting pan and fill with warm water to reach halfway up the sides. Place bain-marie in preheated 175 ºC oven and bake custards for 40-50 minutes until just set – a knife inserted in the centre should come out clean.
4. Remove ramekins from roasting pan and chill overnight. Just before serving, loosen custards from ramekins or moulds with a small knife.
TO SERVE
5. Turn each custard out onto a chilled dessert plate, allowing caramel to run over the custard and down sides. Decorate with fresh fruit and caramel lace.
Serves 4.