Ingredients
Serves 3
- 30g sugar
- 20g water
- Low fat oil spray
- 2 large eggs
- 1 egg yolks
- 20g caster sugar
- 3tsp vanilla extract
- 250ml milk
- 50ml cream
Method
- Warm 2 ramekins in a low oven, remove and spray heavily with a low fat oil spray or similar
- Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon
- Once the mix turns amber, remove from heat and wait 1 min until its mahogany in colour
- Pour a thin layer of the caramel into the bottom of each ramekin and allow to cool at room temperature
- Mix the eggs, yolks and sugar until smooth
- Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don't over whisk or create too much air
- Pour the custard mix into the ramekins on top of the now hardened caramel, be generous, it should fill 80% of the ramekin
- Place on a tray with some boiling water around the ramekins and cook at 100c for 45-50mins
- Once the custards are set with a tiny amount of wobble, remove and allow to return to room temp
- Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.
- Release with a warm knife around edges and turn out onto a plate
