food :: crème caramel

What can I say, Hubby loves to cook food and I love to eat food. Lucky me. On the weekend, Hubby got out his A Cook's Bible (which he spent hours researching before buying, because he's just that geeky) which is literally a guide to all things food. I enjoy reading it (it's got everything from the best tools and techniques, to preparation and food safety - which is very important for me). Using it is another thing entirely.

The crème caramel in the photo is Hubby's creation (I'm the artistic genius with a camera). It's a simple recipe (or so he says), and you can jazz it up any way you want (liqueurs are an option). I can vouch for the fact that it's delicious - light, tangy and not too sweet. One really isn't enough ... so I suggest you make plenty. Hubby was allowed to enjoy endless hours on the PS3 after his efforts, so we were both satisfied.

Makes 4
100g (1/2c) sugar
80 ml (1/3c) water
3 eggs
45g (3 tbsp) sugar
1/4 tsp vanilla essence
450 ml (1 1/4c) milk

1. Gently boil 100g of sugar with 60 ml (1/4c) of the water until it is golden in colour.
2. Carefully add the remaining 20 ml of water and heat until the water and caramel have mixed.
3. Divide the caramel by pouring into the bases of four greased dariole moulds. Set moulds aside.
4. Whisk eggs, sugar and vanilla together.
5. Bring the milk to the boil and remove it from the heat.
6. Whisk the milk into the egg mixture to form a custard.
7. Strain the custard and fill the dariole moulds.
8. Place the mould in a roasting tray half full of water.
9. Bake in the oven at 150°C for approximately 30 minutes until set.
10. Chill in the refrigerator.
11. Loosen edges of caramels and turn them out onto serving dishes.