CARAMEL
100g caster sugar
650ml milk
1 vanilla pod
125g caster sugar
3 eggs, beaten
3 egg yolks
To make the caramel, put the sugar in a heavy-based saucepan and heat until it dissolves and starts to caramelize - tip the saucepan from side by side as the sugar cooks to keep the coloring even. Remove from the heat and carefully add 2 tbs water to stop the cooking process. Pour into six 125ml ramekins and leave to cool.
Preheat the oven to 180C/350F. Put the milk and vanilla pod in a saucepan and bring just to the boil. Mix together the sugar, eggs and egg yolks. Strain the boiling milk over the egg mixture and stir well. Ladle into the ramekins and place in a roasting pan. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for 35-40 mins or until firm to the touch. Remove from the tin and leave for 15 minutes. Unmould onto plates and pour on ay leftover caramel.
