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Creme Caramel
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| Creme Caramel makes about 5/6 small ramekins (can use cups) | |
| 4 oz | sugar, (for caramel bottom) |
| 1 oz | gran sugar |
| 1 pint | whole milk |
| 4 | eggs, (standard) beaten (not too much) |
| warm ramekins slightly For bottom put 4 z gran sugar plus ΒΌ pt water in small saucepan, Dissolve sugar gently. Bring to boil, boil gently till sugar turns golden brown colour. Pour caramel in bottoms of ramekins, turn till bottom covered. | |
| Warm milk, pour onto sugar and eggs. | |
Put ramekins into shallow tin of water, pour milk through a strainer into dishes.
Bake in oven 170 deg about 45 min or 1 hour, depends how big they are until set.
Leave till cold. Keep in fridge, up to a week.
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