Creme Caramel

For a hot afternoon, there's nothing like the caramelly smoothness of this custard to do you some good. I baked this in the morning before I left for church and then refrigerated it so that we can enjoy a cold dessert right for the afternoon! And by evening the rest of the cream caramel was wasted away because the plate just dropped from the fridge..all over the floor....shattered. Call it a major slip of fingers. But we still had dessert looking at the brighter side of the story....

Ingredients:

For the caramel:

Sugar - 1/4 cup

For the custard

Eggs - 3medium

Sugar - 1/4cup

A pinch of salt

Milk - 1 1/2 cups

Vanilla Essence - 1tsp

Grease 4 ramekins (I didn't have ramekins instead used an oven proof dish for my custard). Heat the sugar until it becomes a brown caramel and pour this into the prepared dish/ ramekins. Using a beater beat the eggs  and sugar till lemon colored. Add the milk, vanilla and combine well and pour into the dish/ ramekin. Pour hot water into a pan and immerse the baking dish / ramekin and bake in a preheated oven at 150C for 45 minutes or until a toothpick inserted comes out clean. Allow to cool and then refrigerate. Loosen the custard from the mould/ dish and invert just before serving.