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Creme Caramel #3

There is nothing quite so versatile as Creme caramel - it is equally at home for a family supper as it is for a dinner party.

ingredients

serves 6
600 ml (1 pint) milk
2 eggs, beaten
2 egg yolks, beaten
2 tbsp. spoons caster sugar
150 ml (1/4 pint) evaporated milk

for the caramel:

100 g (4 oz) sugar
150 ml (1/4 pint) water

method

1. Put the milk in a saucepan and heat gently until lukewarm.

2. Meanwhile, put the remaining ingredients for the custard in a mixing bowl and stir with a fork until the sugar dissolves. Stir in the warmed milk and set aside.

3. Put the sugar and water for the caramel in a saucepan and let the sugar dissolve slowly over gentle heat. When dissolved increase the heat and boil, without stirring, until the syrup turns a golden-brown caramel colour.

4. Immediately pour the caramel into a warm 900 ml (1 1/2 pint) cake tin or mould. Tip the tin or mould from side to side to ensure that the base and sides are thoroughly coated with the caramel.

5. Strain the custard mixture into the tin or mould. Cover with foil, then put in a roasting tin half full of hot water. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 50 minutes to 1 hour or until the custard is set. Test by shaking it gently from side to side.

6. When set, remove from the tin and leave to cool. Chill in the refrigerator for several hours, preferably overnight, then carefully turn out onto a flat serving dish.

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