oven to 300F, Gas 2 and half fill a large roasting tin with water. Place
the granulated sugar in a saucepan with 60ml water and heat gently.
swirling the pan occasionally, until the sugar has dissolved. Increase
the heat and boil, to a good caramel color. Immediately pour the caramel
into an ovenproof soufflé dish. Place in the roasting tin and set aside.
To make the egg custard, heat the milk and cream together in a pan until
almost boiling. Meanwhile, beat the eggs, caster sugar and vanilla
essence together in a bowl using a large balloon whisk. Whisk the hot
milk into the eggs and sugar, then strain the liquid through a sieve
into the soufflé dish, on top of the cooled caramel base.
tin to the oven and bake in the center for about 1-2 hours (topping up
the water level after 1 hour) or until the custard has set in the
center. Lift the dish carefully out of the water and leave to cool, then
cover and chill overnight. Loosen the sides of the chilled custard with
a knife and then place an inverted plate (large enough to hold the
caramel sauce that will flow out as well) on top of the dish. Holding
the dish and plate together, turn upside down and give the whole thing a
quick shake to release the creme caramel. The classic,
creamy, caramel flavored custard from France.