Crème Caramel

Ingredients

• 1.2 cup sugar, for caramel
• 2.water, scant ¾ cup; for caramel
• 3.0.5 teaspoon cream of tartar, dissolved in 1 tablespoon water; prevents crystallisation; for caramel
• 4.6 eggs, for custard
• 5.0.67 cup sugar, for custard
• 6.0.5 teaspoon salt, for custard
• 7.4 cup milk, for custard
• 8.0.5 teaspoon vanilla essence, for custard

Method

1. 1.CARAMEL: Mix the sugar and the water in a small saucepan and stir over low heat until the sugar has dissolved. Add the cream of tartar and stir.
2. 2.Bring to a rapid boil but on no account stir or move the saucepan during boiling. Watch carefully.
3. 3.Colour will start changing to a light yellow. Continue boiling until the syrup turns an amber colour.
4. 4.Pour the caramel into a warmed 2 pint/1 litre mould. Swirl it around quickly to coat the bottom and sides of the mould. Allow the caramel to set firmly before adding the custard.
5. 5.TO CLEAN THE SAUCEPAN: Fill the saucepan with water and bring to the boil. The caramel will dissolve and you can now easily wash the saucepan.
6. 6.CUSTARD: Whisk slightly to mix the eggs, sugar and salt. Scald the milk. Add the vanilla essence. Pour the milk mixture into the egg mixture. Whisk through to mix. Do not beat — beating causes bubbles.
7. 7.Strain the custard mixture twice.
8. 8.Place your prepared mould in a pan. Pour in boiling water to about halfway up the mould.
9. 9.Pour strained custard into mould.
10. 10.Bake just until a silver knife thrust into the custard comes out clean. Immediately remove from heat and cool.
11. 11.Bake at 350°F/180°C for 30 to 35 minutes.
12. 12.Turn out just before serving.

Notes

• This dessert will unmould more easily if made a day or two in advance.
• The cream of tartar prevents the caramel from crystallising.