1 litre fresh milk
100g caster sugar
100g caster sugar
1 slice lemon
Preheat the oven at 200°C.
Make the sauce first. Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown. Remove from heat and add a few drops of lemon juice. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even. Set aside.
To prepare custard, beat the eggs, fresh milk and sugar in a bowl. Strain mixture before pouring over caramel in mould/s.
Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).
Bake in the preheated oven for 25 minutes, or until set. Cool and chill until required.
To serve, loosen sides with a knife and turn out onto serving plates
Here’s another alternative recipe …
100g castor sugar
2 eggs and 4 egg yolks
115g castor sugar
1/8 tsp vanilla essence
500ml UHT milk
To prepare the caramel, place sugar and water in a medium pan and stir over low heat until sugar dissolves.
Bring to boil and reduce the heat. Simmer for 5–6 minutes or until mixture turns golden. Remove from heat.
Carefully pour hot caramel into ramekins. Working quickly, tip each ramekin so that the caramel coats the bottom and sides of the ramekin.
To make the custard, put whole eggs and egg yolks, sugar and essence in a mixing bowl. Stir gently to mix. In the meantime, heat milk until just hot (do not simmer).
Gradually pour it into the egg mixture and keep stirring. Strain the mixture. Pour strained custard into prepared ramekins until it comes just below the rims.
Place the ramekins in a roasting pan and pour in hot water to come halfway up the sides of the ramekins.
Bake uncovered at 170°C for 40–50 minutes or until custard is set. Let it cool then refrigerate for at least 6 hours or overnight.
Run the blade of a small palette knife around the edge of each custard and hold a dessert plate on top of each ramekin and invert. Lift the ramekin off, allowing the caramel sauce to form a pool around the custard.