4 oz (125 g) caster sugar
4 tbsps water
15 fl oz (450 ml) fresh skimmed milk
1 vanilla pod, split
4 eggs
4 tbsps water
15 fl oz (450 ml) fresh skimmed milk
1 vanilla pod, split
4 eggs
method
1. Bring 3 oz (75 g) sugar and the water to the boil, stirring until the sugar has dissolved. Continue to boil rapidly, without stirring, until golden. Quickly pour into four 5 fl oz (150 ml) ramekins and swirl around to cover base and sides.
2. Bring milk and vanilla pod gently to the boil. Meanwhile, whisk the eggs and remaining sugar together until pale. Strain the milk and gradually whisk it into the eggs. Strain again, then divide mixture between the ramekins.
3. Place the ramekins in a roasting tin, and half fill the tin with boiling water.
4. Bake at Mark 4 (180°C) 350°F for 40 minutes until set. Allow to cool, then turn out on to plates.
2. Bring milk and vanilla pod gently to the boil. Meanwhile, whisk the eggs and remaining sugar together until pale. Strain the milk and gradually whisk it into the eggs. Strain again, then divide mixture between the ramekins.
3. Place the ramekins in a roasting tin, and half fill the tin with boiling water.
4. Bake at Mark 4 (180°C) 350°F for 40 minutes until set. Allow to cool, then turn out on to plates.
serving amount
serves 4
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