Ingredients
4 eggs, at room temperature
1 cup caster sugar
1 cup milk
300 ml carton pure cream
2 tsp vanilla extract
Double cream, to serve
Caramel
1 cup caster sugar
½ cup water
Method
- Arrange a folded tea towel over base of large roasting pan. Place six ovenproof dishes (¾-cup capacity) on tea towel.
- To make caramel, stir sugar and water in a medium saucepan over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 10 to 12 minutes, or until mixture turns golden brown. Remove from heat. Quickly pour evenly into dishes to cover bases. Stand at room temperature until set.
- Whisk eggs and sugar in a large heatproof bowl until pale. Heat milk, cream and vanilla in saucepan over a medium heat until hot. Gradually whisk into egg mixture until combined. Strain into large jug. Divide evenly over caramel in dishes.
- Pour enough boiling water into roasting pan to come halfway up side of dishes.
- Cook in a moderately slow oven (160C) for 25 to 28 minutes, or until just set. Custard should have a slight wobble. Transfer dishes to a wire rack to cool to room temperature. Refrigerate, covered, overnight.
- To serve, run a small knife around inside edge of dish. Gently invert on to serving plates. Serve with cream.
