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Delicious and creamy custard made with milk, sugar, eggs and vanilla essence topped with caramel.
- Preheat oven to 180 c(350 f).brush eight 1/2 cup capacity ramekins with melted butter.
- Place sugar and water in medium pan,stir over low heat until sugar dissolves.
- Bring to boil,reduce heat and simmer 5 mins-10 mins or until mixture turns caramel.
- Remove from heat.pour a little hot mixture over base of prepared dishes and swirl to cover base.
- Place the milk and sugar in a pan and stir gently over low heat until sugar has diissolved.
- Whisk together eggs and vanilla essence for 2 mins,stir well in warm milk.strain mixture into jug.
- Divide eggs and milk mixture between the ramekins moulds and place them in a baking dish.
- Pour in hot water in the baking dish to come halfway up the sides.
- Bake for 30 mins.until custard is set and a knife comes out clean when inserted.
- Cool,refrigerate atleast 6 hours before serving.
- To unmould,run a knife around the edge of each custard and gently upturn onto the serving plate.
- Shake gently if necessary.
- Serve with whipped cream and strawberries if liked.
This recipe was contributed by samsyd on 22 Oct 2005
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