What You will Need to serve 8 people:

1.Ingredients

• 150g of sugar
• 40ml of water
• 40ml milk
• 320ml of Cream
• 75g of sugar
• 4 eggs
• 1 tbsp vanilla essence

2. Utensils

• 1 saucepan
• 1 wooden spoon
• 1 sieve
• 1 tea towel
• 8 aluminium baking cups
• 1 roasting tray
• 2 bowls
• 1 jug
• Boiling Water

Step 1:Preheat the oven

Before making caramel custard preheat the oven to 150°C (or gas mark 2)

Step 2:Make the caramel

In a hot saucepan, add the sugar and water. Cook till its brown. (Note: It will continue to brown even after its off the stove, so work with it quickly. Also if it does not brown and the water just evaporates, try to adjust the stove continue to heat-up and soon enough it WILL brown. If this this still doesn’t work try using Finer sugar.)Pour a little bit of the caramel into each of the cups leaving the rest in the saucepan.

Step 3:Make the Cream

To the pan with the caramel, add the sugar, the milk, the cream and the vanilla. Bring it to a boil, remove from the heat and allow it to cool.

Step 4:Prepare the Eggs

Place the eggs in a bowl and mix them with the spoon. Add a little of the warm cream to the eggs, just enough to raise the eggs temperature. Now pour the eggs into the cream and stir.

Step 5:Strain the Cream

Pass the cream mixture through the sieve into a bowl. Use the spoon to help the mixture. Now pour the cream into a jug.

Step 6:Prepare for baking

Now take the freshly made cream and pour generously into the cups. In a baking tray lay a tea towel and pour the boiling hot water into the baking tray and place the cups into the tray.

Step 7:Bake

Place the now hot tray, carefully into the oven and bake for 20 Minutes. After taking the cups are out, give them a wiggle to see if they are ready. Cool for about 30 Minutes.

Step 8:Serve

Now with a knife carefully separate the custard from the cup and place onto a plate.

Enjoy!