Creme Caramel
  • ½ cup sugar
  • 2 tablespoons water
  • 2 cups milk
  • 3 eggs
  • 2 tablespoons sugar
  • ½ teaspoon vanilla essence
  1. Heat sugar and water in a small saucepan and boil until light amber in colour and the consistency of golden syrup. Pour into mould and twist it round and round until caramel coats the sides. Custard:
  2. Heat milk and pour over beaten eggs and sugar. Add vanilla and pour into prepared mould. Bake in a slow oven (150C) for 30 - 40 minutes or until custard is set. Turn out when thoroughly chilled. 4 servings.
Recipe by Aussie Cooking at