1/2 cup (125 g) 4 1/2 oz sugar
568 ml (1 pint) milk
4 eggs, beaten
568 ml (1 pint) milk
4 eggs, beaten
method
1. Put 100 g (4 oz) sugar and 1 50 ml (1/4 pint) water in a small pan and dissolve the sugar slowly. Bring to the boil and boil gently without stirring until it caramelises to a rich golden brown colour.
2. Pour the caramel into a 15 cm (6 inch) warm souffle dish, turning the dish until the bottom is completely covered.
3. Warm the milk, pour on to the lightly whisked eggs and remaining sugar and strain over the cooled caramel. Place the dish in a shallow tin of water and bake in the oven at 170°C (325f) mark 3 for about 1 hour until set.
4. Leave in the dish until quite cold (preferably until the next day) before turning out.
2. Pour the caramel into a 15 cm (6 inch) warm souffle dish, turning the dish until the bottom is completely covered.
3. Warm the milk, pour on to the lightly whisked eggs and remaining sugar and strain over the cooled caramel. Place the dish in a shallow tin of water and bake in the oven at 170°C (325f) mark 3 for about 1 hour until set.
4. Leave in the dish until quite cold (preferably until the next day) before turning out.
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