About this recipe:A softly baked custard turned out into a pool of caramel.
110g (4 ounces) caster sugar
2 tablespoons tap hot water
150ml (1/4 pint) milk
275ml (10 fl oz) single cream
3 tablespoons brown sugar
3 drops vanilla essence
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 150 degrees C (Gas Mark 2).
To make the caramel, melt the caster sugar in a medium saucepan until it bubbles and darkens, a little darker than golden syrup. Take of the heat and stir in the water, CAUTIOUSLY! IT WILL SPIT. Stir until smooth and pour to coat a 1 1/2 pint souffle dish, swirl round the sides.
To make the custard, heat milk and cream in a saucepan until steaming hot. Meanwhile whisking the brown sugar, eggs and vanilla in large bowl. Whisk the steaming hot milk into to the mixture.
Pour custard mixture into the souffle dish. Place souffle dish in a roasting dish in oven and pour hot water into it to make a 'bath'.
Bake for 1 hour in the preheated oven, or until the custard has an even jiggle.
Cool to room temperature, then chill in refrigerator, preferably overnight. Run a knife around the edge, give it a little shake to loosen. In one movement (with plate over top of dish), turn out.