Serves: 6 small ramekins; Preparation Time: 30 minutes; Baking Time: 40 minutes
170 grams castor sugar
500 ml full fat milk
100 grams white granulated sugar
3 full eggs
2 egg yolks
1 tsp vanilla essence
slices of fresh orange for garnish (optional)
1. Firstly, prepare 6 ramekins for serving. To prepare caramel sauce, over medium heat place a non-stick saucepan with castor sugar and allow to gradually melt and turn brown. Do not stir with a spoon. Allow to melt completely and pour into prepared ramekins proportionately.
2. To prepare custard, heat up full fat milk until warm and allow to cool until room temperature. Beat together full eggs and egg yolks and add to the milk. Add sugar and vanilla essence. Whisk well to ensure all ingredients are mixed well.
3. Pre heat oven to 180 degrees C and prepare a large tray with water in order to bake the caramel custard. Pour custard mixture into ready ramekins proportionately and place into the large tray filled with water using oven gloves to ensure safety. Let the water level be about half of the height of the ramekins and allow to bake for about 35 to 40 minutes or until steady consistency is seen.
4. Remove ramekins from the oven and allow to cool for a couple of hours. Place in the refrigerator for 2 hours. Using an angled spatula or butter knife, edge out the caramel custards from each ramekin and over turn over a plate and serve chilled. Garnish with fresh fruits, fresh cream or orange slices.
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