Crème caramel

(serves 2)

  • 100 g (120 ml) caster sugar
  • 400 ml milk
  • 250 ml cream
  • 1 vanilla pod, cut open lengthwise (or 5 ml vanilla essence)
  • 125 g (150 m) caster sugar
  • 3 eggs
  • 3 egg yolks

Melt the 100 g caster sugar in a heavy-bottomed pan until it caramelises. Pour the caramel into a deep (about 10 cm) oven dish. Move the dish around until the bottom and part of the sides are covered in caramel. Allow to cool. Preheat the oven to 180 °C. Pour the milk, cream and vanilla pod into a saucepan. Bring to the boil. Beat caster sugar, eggs and egg yolks together. Remove vanilla pod and slowly pour the warm milk mixture through a sieve into the egg mixture. Mix well. Pour mixture into the bowl with caramel. Place in an oven dish and fill the dish with boiling water halfway up the sides. Bake for about 1 hour until set. The caramel will still be a bit wobbly. Refrigerate for at least 4 hours. Tip out onto a plate to serve.