A recipe for French creme caramel

Melt the butter in s saucepan add 5 tablespoons of sugar and the same of water. Cook over low heat,stirring constantly until the mixture is a light brown.Do not let it darken to much or it will be bitter. Pour the caramel at once into 4/6 warmed individual heatproof moulds and rotate until the moulds are coated.

Preheat the oven to 180c or 350f or gas 4

In a bowl whisk the eggs with the rest of the sugar and t the vanilla sugar until frothy. Bring the milk to a boil and pour it a little at a time into the beaten egg mix stirring continuously. Strain the custard through a fine sieve into the prepared moulds.

Stand the moulds in a shallow roasting tin. Fill with hot water two thirds up the sides of the moulds and cook for 25 to 30 mins in the centre of the oven. When the custard is set it will stay firm when gently pressed with a finger.

Remove from the tin and allow to cool.With a knife gently prise the custards away from the edge of the moulds,and turn them out to serve.

You now have creme caramel

Creme Caramel

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