Creme Caramel

• 100 g granulated sugar
• 60 ml water
• 2

Make the caramel, using the granulated sugar and water. Use immediately to coat the inside of four 125 ml ramekins. Put the whole eggs, egg yolks, sugar and vanilla in a bowl and stir gently to mix. Heat the milk until hand hot and pour it on to the egg mixture, stirring.

Strain the custard into a jug, then divide equally between the ramekins. Bak