Crème Caramel

Cooking time: 1hr

SERVES: 8

Ingredients

-5 Large Eggs.
-5 Egg Yolks.
-150g Caster Sugar + 50g Water.
-390g Condensed Milk.
-500g Whole Milk.
-500g Double Cream.
-1 Vanilla Pod, Soaked, Microwaved & Scraped.

Method

-firstly pour your caster sugar and water into a medium-size saucepan, then place on a high heat and bring to the boil. -Reduce until the Sugar starts to caramelise and take to your required darkness. I like mine rather dark. Pour that into your pie dish and swell around using a tea towel to cover the bottom of the pan.
-in a separate bowl, whisk together, your eggs, Vanilla and condensed milk until smooth. Do this as gently as possible whilst still incorporating everything properly as to not create too many bubbles, then slowly and your milk and cream. strain through a sieve.
-pour into your pie dish and placed that in a deep roasting pan. Put the pan into a 110c preheated oven. Fill to the rim with boiling water. Bake for 2 1/2 to 3 hours until a firm jiggle is achieved.
-overnight in the fridge, turn out and enjoy. You may need need a knife to help you free the edges.