A delightful traditional French dessert. This simple recipe is infused with sweet vanilla pods and served with a rich, brown caramel syrup. This dessert is loved by all ages.
Prepare the caramel by pouring three-quarters of the water in a thick-based pan adding the sugar and allowing to boil gently. Don't shake or stir the pan.
When the sugar has cooked to a golden-brown colour, add the remaining quarter of the water. Re-boil gently and pour into the bottom of your moulds.
I recommend you use a dariole mould.
Prepare the cream by warming the milk and then pour over the beaten eggs, sugar, vanilla and whisk.
Strain and pour into the prepared moulds.
Place in a roasting tin and fill half with water.
Cook in the oven at 150-160°C for 30 - 40 minutes.
When thoroughly cold, loosen the edges of the créme caramel with your fingers or gently with a knife. Shake firmly to loosen and turn out onto a flat dish or plate.
Pour any remaining caramel from the mould around the créme caramel.
