Creme Caramel

Oven temperature: 180 degrees Celsius.
4 small ramekins or 3 medium ones
1 baking tray, large enough to fit the ramekins
Fine sieve
Ingredients:

Caramel
1 cup sugar
Bowl of water
Custard
1 cup fresh cream
1 cup milk
A few granules of instant coffee dissolved in 1 tsp of water
2 eggs

Method

Caramel
Over medium heat, in a small saucepan, melt the sugar. Use a pastry brush dipped in water to brush the sugar crystals on the side of the pan. When the melted sugar turns a golden brown colour, take the pot off the heat.
Pour two thirds of the caramel into the ramekins to coat the bottoms.
Custard
In the saucepan containing the remaining caramel, add the milk and cream. Stir over medium heat till it comes to the boil. Add the prepared coffee and take off the heat.
In a separate bowl, whisk the two eggs.
Slowly add the hot milk mixture to the eggs while stirring.
Gently strain the mixture to remove all air bubbles.
Pour the mixture into the ramekins. Place ramekins in baking tray and half fill the tray with boiling water. Place in the preheated oven and bake for 40 minutes or until the custard is firm.
Remove from oven and allow to cool slightly. Ease a palette knife around the inside of the ramekin and tip the custards out onto a deep plate or bowl.
Enjoy!

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