Spray a deep pie or soufflé baking
dish with non-stick cooking spray.
In a small, heavy based saucepan, heat
the 60g sugar and water, stirring until the sugar completely dissolves.
Bring to the boil.
Boil, without stirring, until the
mixture thickens (caramelizes) and turns a deep amber color.
Be careful to remove the caramel from
the hob before it burns.
Immediately pour the hot caramel into
the baking dish, or divide equally into individual dishes.
In a mixing bowl, lightly beat the
whole eggs, egg yolks and 1 tbsp sugar.
In a saucepan, heat the milk until it
begins to foam around the edges.
Gradually add the heated milk to the
egg and sugar mixture, stirring constantly.
Stir in the vanilla.
Pour the mixture into the baking dish,
covering the caramel.
Stand the baking dish in a larger,
Carefully pour enough hot water into
the outer dish to reach two thirds up the outside of the baking dish.
Bake in a preheated oven for 40
minutes for individual dishes, 50 minutes for one big dish - or until
lightly browned and set in the center.
Remove from the oven.
Leave to cool completely.
If any skin forms on the top, you can
carefully skim this away.
Gently turn out on to serving plates;
the caramel now makes a sauce topping.
Alternatively, do not turn out, but
leave to chill in the refrigerator overnight.
The caramel will dissolve, making more
sauce when the pudding is turned out for serving.
This popular dessert is not difficult
to make. Read the recipe first to get the hang of what to do - the
results is well worth effort. If you like, sprinkle toasted flaked
almonds or fresh blueberries over the finished dessert.