1 1/2 cup milk
1/4 cup sugar
3/4 cup sugar
2 tbsp water
1 tsp vanilla extract
In a heavy bottomed saucepan add 3/4 cup sugar and 2 tbsp water Place the saucepan over low heat .once the sugr melts increase the heat to med and boil until it begins to caramelise.turning golden brown ..remove it from heat or it will continue to darken and may turn too dark or even burn.
Carefully remove (it or you may burn yourself )and pour it in the ramekins or mould.
In another saucepan heat milk ..dont let the milk boil..
Whisk eggs,yolk ,1/4 cup sugar and vanilla together Whisk in milk in few additions Strain through a fine sieve and stir in vanilla. Pour custard in the mould or divide evenly among ramekins.
Prepare a waterbath by adding boiling water just to the level of the mould.
Place the ramekins/mould in the water bath and bake for 35 min at 160 Degree Celsius.
Cool at room temperrature for 30 min then refrigerate for 3-4 hours.
To unmould run a sharp knife around mould/inside of each ramekins and invert onto a serving plate, gently shaking to release.
Enjoy creamy caramel custard chilled..
linking this to Haffa's & Monu's event :Wedding Anniversary Cakes & Sweets
sending this to Tanya's event and Babi's event