Method
- Preheat the oven to 180C Gas Mark 4
- Put the milk in a pan and heat gently until lukewarm.
- Meanwhile, put the remaining ingredients for the custard into a bowl and stir until the sugar is dissolved.
- Stir in the warmed milk and set aside.
- To prepare the caramel put the water and sugar in a pan and place on a low heat until the sugar is completely dissolved.
- Increase the heat and boil until the syrup caramel turns rich brown.
- Immediately pour the caramel into a cake tin or mould and ensure that the base and sides are completely coated with the caramel.
- Strain in the custard mixture.
- Cover with foil and put in a Bain Marie or a roasting tin half full of hot water.
- Bake in the oven for 50 minutes to one hour or until the custard is set.
- Chill in the refrigerator overnight then carefully turn out onto a flat serving dish.
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