CARAMEL CUSTARDS

Ingredients for the custard...125gm of castor sugar, 3 eggs, 600ml of milk. Ingredients for the caramel...1/2 cup of water, 2 tbs of castor sugar. You will also need 6 ramequins lightly sprayed with cooking oil. Preheat your oven to 160 deg C. First, prepare the caramel. Place the 1/2 cup of water into a small pan with 2 tbs of castor sugar, heat gently until the sugar dissolves, then increase the heat and bring to the boil until the mixture turns golden. Pour the caramel mixture evenly divided over the bases of the ramequins. Beat the 3 eggs and 125gm of castor sugar together until light and creamy, heat the milk till lukewarm and pour it slowly over the egg mixture , stirring constantly to prevent curdling. Now return the custard mixture back to a medium heat and continue stirring until it thickens, BUT DO NOT BOIL !! Pour the custard mixture evenly between the prepared ramequins. Place filled ramequins into a baking tray half filled with water, cover with foil and bake in the preheated oven for 30 minutes or until the custards are set. Turn the set custards out on to serving plates and dress with glace cherries or berries of your choice and mint leaves on side .