|Mrs Vanilla Cow getting the good stuff out, Island Style Monique Mrazek|
MUM’S CLASSIC DINNER PARTY CRÈME CARAMEL
220g - white sugar
4 – tablespoon water
Heat sugar in the cold water over fairly low heat. Stir till sugar has dissolved. Allow to boil without stirring till golden brown. Remove from heat and stir well. Pour into mould, twisting mould to coat bottom and sides.
4 - large eggs, 500ml – milk
225g – sugar 1 good dash – vanilla essence/extract
Lightly beat eggs and sugar. Warm milk, but don’t boil. Add vanilla essence and whisk into eggs. Pour into mould. Bake in a bain marie for about 40mins at 180°C. Leave to cool before doing your flamboyant flip onto a plate with a lip high enough to catch the scrummy golden syrup.
|The Dessert Trolley Classic Mans|