Prep and cook time: 45 minutes
Cannot be frozen
Serves: 4
Ingredients:
50 g sugar
2 egg yolks
1 egg
200 ml milk
150 ml cream
½ tsp vanilla extract
For the caramel:
80 g sugar
Also needed:
4 small pans, 150 ml capacity
Method:
- Heat the oven to 180 C
- Beat the sugar with egg and egg yolks. Bring the milk and cream with the vanilla extract to a boil, then pour into the egg mixture, stirring all the time.
- For the caramel, simmer the sugar with 2 tbsp water in a small saucepan until the sugar is golden brown. Oil the pans slightly and pour in the caramel, tipping bowls until the caramel is evenly spread.
- Sieve the egg mixture and pour it into the bowls. Place the bowls into a large ovenproof dish or pan and fill it with water to halfway up the sides of the pan. Bake for 30 minutes until set.
- Let the cream cool, keep them in the refrigerator until ready to serve.
ENJOY! 🙂