Fast Desserts Recipes - Crème Caramels

Ingredients

• 1 cup (250ml) milk

• 1 cup (250ml) cram

• 1 1/2 cup (375g) caster sugar

• 1 teaspoon vanilla essence

• 4 eggs, lightly beaten

• 1/3 cup (90g) caster sugar, extra

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Method:

1. Preheat the oven to hot 200°C (400F°/Gas 6). Place the milk and cram in a saucepan and gradually bring to boiling point.

2. Meanwhile, put the sugar in a medium frying pan and cook over medium heat. stir occasionally as it begins to turn golden. The sugar may begin to clump together--break up any lumps wit a wooden spoon. Pour the toffee into the base of six 1/2 cup (125ml) ramekins or ovenproof dishes.

3. Combine the vanilla, egg and extra sugar in a bowl. Remove the milk and cream from the hear and gradually add to the egg mixture, whisking well.

4. Pour the custard mixture evenly over the toffee. Place the ramekins in a baking dish and half fill it with boiling water. Bake for 20 minutes, or until set.

5. Use a flat-bladed knife to run around the edges f the ramekins and carefully turn out the crème caramels onto a serving plate. Serve warm.

Note: When making toffee, watch it carefully as it well take a little while to start melting but once it stars, it will happen very quickly. Stir occasionally to make sure it melts evenly and doesn't stick to the pan.