CRÈME CARAMEL

Ingredients....100gm castor sugar (for the caramel), 650ml of milk, 1 tsp of vanilla paste (with seeds), 125gm of castor sugar, 3 beaten eggs, 3 egg yolks. Preheat your oven to 180 deg C. You will also need six 125 ml ( 1/2 cup )ramekins. So let's get strated....to make the caramel, put the sugar in a small saucepan and heat over a mediu, heat until the sugar dissolves and starts to caramelise, tip the saucepan from side to side as the sugar cooks to keep the colour even. Remove the saucepan from the heat and slowly / carefully add 2 tbs of water to stop the cooking proces. Pour, dividing the caramel between the 6 ramekins and set aside to cool. Now place the milk and vanill paste in a small saucepan and bring to a simmer over a low heat. Mix together the sugar , eggs and egg yolks. Pour the milk mixture into the egg mixture and stir well. Ladle the mixture into the ramekins and place the ramekins into a roasting pan. pour enough hot water into the the roasting pan to come halfway up the sides of the ramekins . Cook for 40 minutes or until firm to the touch. Remove the ramekins from the pan and leave sit for 15 minutes. Unmould onto serving dishes and pour on any leftover caramel.