Cream Caramel

Ingredients

90g CSR White Sugar
80ml Water
2 Eggs
2 Egg Yolks
625ml Milk
30g Extra CSR White Sugar
3ml Vanilla Essence

Method

1 : Dissolve the CSR White Sugar and water in a small saucepan and boil without stirring until it becomes a rich brown colour. Pour immediately into individual moulds.
2 : Beat egg and yolks together.
3 : Heat the milk and the extra CSR White Sugar, add vanilla essence and pour over the eggs. Strain and allow to cool.
4 : Pour mixture into prepared moulds and cover individually with greaseproof paper or foil.
5 : Heat oven to 190oC. Stand moulds in a shallow dish of hot water, bake approx. 30 to 40 mins or until firm.
6 : Allow to cool then refrigerate and when cold, turn out and serve with fresh fruit or a shortbread biscuit.