• For Caramel:
  • 60 ml water
  • 180 g sugar
  • For Custard:
  • 650 ml milk
  • 170 g sugar
  • 1/2 Vanilla bean (or 2 drops vanilla essence)
  • 4 eggs
  • 3 egg yolks

To make caramel, combine water and sugar and bring to boil. While boiling, all sugar needs to melt and continue to cook till sugar turns golden brown or desired color. Remove from heat and pour caramel sugar into heat prove dishes or ramekins. Take care not to touch the sugar, as it is very hot and will burn.

To make the custard, split vanilla bean lengthwise, to open and release vanilla pods

Combine milk, vanilla bean (or essence) and 1/2 sugar over medium heat till almost boiling. Remove from heat to cool slightly.

Blend whole eggs, yolks and remaining sugar. Add to hot milk. Mix until all well combined. Strain mixture through a fine sieve and divide into caramel coated moulds. Set moulds or ramekins in a water bath and bake at 160 C. until fully set, about 1 hour.

Remove custards from water bath and wipe dry. Chill for at least an hour.

To remove, run a small knife between custard and mould, invert and release custard onto serving plate.

Garnish with fresh cut fruit, cookies, whipped cream, etc, as desired.