Crème Caramel

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• 25 g caster sugar

Caramelise the sugar: in a pan heat the sugar in medium heat. Continue stirring the sugar till it dissolves and turns to a brown colour ( should take approx. 10-15 minutes).

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Pour the caramelised sugar into a round oven proof dish. Set it aside and let it cool.

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Pre-heat the oven to 160°C (140 fan oven).

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• 62½ ml whole milk
• 37½ ml double cream
• 49⅝ g sweetened condensed milk
• ½ eggs
• ½ egg yolks
• ⅜ tsp vanilla extract

Whisk together the remaining ingredients to make the creme mixture.

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Pour the creme mixture on top of the caramelised sugar.

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Place the dish in a baking tray with boiling water and bake for 30-40 minutes.

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Take out of the oven and let it cool for a few minutes.

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Using a large plate, place it on top of the round baking dish and turn it over, displaying the caramelised layer on the top.

Enjoy your meal!