CREME CARAMEL
85g castor sugar 85g castor sugar 560ml milk 1ml vanilla 2ggs +2 egg yolks.
Oven: 155C/Gas2/3
Source: Fanny Craddock
METHOD
Caramelize 85g sugar, pour on base & sides of warmed dish. Heat milk to just below boiling, whisk eggs & sugar, pour on milk, whisk. Pour contents back & forth 3x, pour into dish with caramel, let stand 1 hr. Bake in bain-marie 1-11/2 hrs. Cool, chill, turn out.