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| cream caramel |
Ingredients:
- 200 ml milk
- 2 medium size egg
- 65g caster sugar
- 150 ml water
- I tsp vanilla extract
For the Caramel Sauce
- 65 g caster sugar
- 20 ml (I tbsp + Itsp) water
method:
- Dissolve 65 g sugar with 20 ml of water and boil rapidly in a small open saucepan. When it is a deep golden colour, quickly pour into the base of 3 ramekin dishes.
- Beat the eggs with the remaining 65 g sugar, milk and vanilla extract. Pour into the dishes. Cover with cling film.
- Place the 150 ml of water in the bowl with the steam basket. Place the dishes in the steam basket.
- Steam for 25 minutes. Take out the dishes and chill before serving.
- Unmould before serving.
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