Crème Caramel


  1. Stir 125 g (4 oz) sugar with 150 ml (¼ pint) water in a small saucepan over a low heat until dissolved. Brush any sugar crystals from the sides of the pan with a wet pastry brush.

  2. Bring to a boil, without stirring, and bubble until golden. Tip the pan to make an even colour, then pour the caramel into a 1 litre ( pint) soufflé dish and tilt to coat the base.

  3. Prepare the baked egg custard mixture (above). Strain the mixture into the soufflé dish and bake in a bain-marie as above. Set aside to cool, then invert the caramel on to a serving dish.