60 g (4 tbsp) fruit sugar (fructose) or caster sugar
60 ml (4 tbsp) water
60 ml (4 tbsp) water
for the custard
600 ml (1 pt) milk
few drops vanilla essence
4 eggs
45 g (3 tbsp) fruit sugar (fructose) or caster sugar
few drops vanilla essence
4 eggs
45 g (3 tbsp) fruit sugar (fructose) or caster sugar
method
1. For the caramel, put the sugar and the water in a heavy saucepan and stir over a low heat until the sugar has dissolved.
2. Bring to the boil and boil until the syrup is golden. Pour the caramel into 6 individual moulds (or one large one) and swirl it around so that it coats the bottom and sides.
3. Bring the milk and vanilla essence to the boil in a saucepan. Remove from the heat.
4. Beat the eggs and sugar together in a bowl. Gradually add the hot milk, stirring all the while.
5. Strain or ladle the custard into the moulds. Stand them in a roasting tin half-filled with hot water and bake for 45 minutes at 180°C (350°F) Gas 4 until set.
6. Allow to cool and then chill. Don't turn out the Creme Caramel until you are ready to serve or it will lose its gloss.
2. Bring to the boil and boil until the syrup is golden. Pour the caramel into 6 individual moulds (or one large one) and swirl it around so that it coats the bottom and sides.
3. Bring the milk and vanilla essence to the boil in a saucepan. Remove from the heat.
4. Beat the eggs and sugar together in a bowl. Gradually add the hot milk, stirring all the while.
5. Strain or ladle the custard into the moulds. Stand them in a roasting tin half-filled with hot water and bake for 45 minutes at 180°C (350°F) Gas 4 until set.
6. Allow to cool and then chill. Don't turn out the Creme Caramel until you are ready to serve or it will lose its gloss.
serving amount
serves 6
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