Crème Caramel

Ingredients:

• CARAMEL - Sugar 115g

• Milk.....500 ml
• Cream.....125 ml
• Vanilla Essence.....2 tsp
• Sugar.....125 g
• Eggs.....3, beaten
• Egg Yolks.....3

Serves 6 (1/2 cup ramekins)

Steps:
Caramel - put the sugar in a heavy-based saucepan (for even heating), and heat until it dissolvs and starts to caramelize - tip the saucepan from side to side to keep the colouring even.  Remove from the heat and carefully add 2 T. water to stop the cooking process. Pour into six 125 ml (1/2 cup) ramekins and leave to cool.

1. Preheat the oven to 350oF (180oC). 
2. Put the milk and cream in a saucepan and bring just to boil. Stir in the vanilla.
3. Mix together the sugar, eggs and egg yolks.  Strain the boiling milk over the egg mixture and stir well. 
4. Ladle into the ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins.  
5. Cook for 35-40 minutes, or until firm to the touch. 
6. Remove from the tin and leave for 15 minutes. Unmould onto plates and pour on any leftover caramel.