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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Ingredients:
100 g sugar |
150 ml double cream |
450 ml whole milk |
3 eggs |
2 tablespoons caster sugar |
Directions:
1. Place the sugar in a heavy bottomed saucepan.
2. Gently heat without stirring.
3. Let the sugar bubble and caramelise.
4. Once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat.
5. Keep aside.
6. Now, gently heat the cream and milk together.
7. Let it nearly come to a boil.
8. In the meantime, whisk eggs and castor sugar until pale.
9. Pour the hot milk over the eggs now and mix really well.
10. Next, pour into ramekin dishes.
11. Stand the dishes in a large roasting tin.
12. Pour in enough hot water to come half-way up the outside of the dishes.
13. Cover the tin with foil and bake at 150C degrees until the custard is just set.
14. Cool.
15. Chill for minimum 2 hours.
16. Invert the custard onto serving plates.
17. Serve chilled!!!!!!
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