- 180 ml white sugar
- 75 ml water
- 500 ml full cream milk
- 10 ml vanilla extract or 15 ml essence
- 4 whole extra-large eggs
- 2 yolks of extra-large eggs
For the caramel, heat 125 ml of the sugar and water over medium heat, stirring until the sugar dissolves and starts to cook. Increase the heat and cook for a few minutes until it turns to a light golden colour. Remove from the heat and immediately pour into six ramekin dishes, swirling the dishes around to coat the base and sides and set aside.
Place the reserved 45 ml sugar, milk and vanilla in a saucepan and heat just to boiling point. Stir to dissolve the sugar and remove from heat.
In a mixing bowl, beat the eggs and extra egg yolks until they thicken and become pale yellow. Gradually add the milk mixture to the beaten eggs, stirring well. Strain the mixture through a sieve into a jug and pour it into the ramekins.
Place the ramekins in a deep baking tin and add enough boiling water to reach halfway up the sides of the ramekins. Place the baking tin in the lower part of the oven and bake at 170°C for 40 minutes, or until the centres of the custards are firm. Do not allow the water to simmer during baking because if it does, the custard will have a grainy texture.
Remove the ramekins from the water and allow to cool. Once cool, place them in the fridge for a couple of hours to chill.
To serve, run a knife around the edge of the ramekins and invert onto small plates, adding some crème fraîche.