Creme Caramel Recipe

175 g/6 oz granulated sugar

60 ml/4 tbsp cold water
6 egg yolks
15 ml/1 tbsp caster (superfine) sugar

750 ml/1pts/3 cups single (light) cream

5 ml/1 tsp vanilla essence (extract)

Method:

Put the granulated sugar in a pan with the water. Heat gently, stirring, until the syrup is clear and all the sugar has dissolved. Bring to the boil and boil without stirring until the mixture is a rich caramel color. Pour into six ramekins (custard cups). Beat the egg yolks with the caster sugar in a bowl over a pan of hot water until thick and pale. Whisk in the cream and vanilla essence. Cook gently, stirring, until the custard thickens. Strain over the caramel, allow to cool, then chill until set. Either turn out on to serving plates or eat as they are.