Crème caramel - custard dessert with caramel sauce

Ingredients:
 

• 1¾ cup sugar
• 1/3 cup water
• 5 eggs
• 3 cups milk
• teas vanilla
• pinch salt

Instructions:

• Slowly heat a cup of sugar with water until dissolved, then raise the heat until caramel colour.
• Pour the caramel into 8 ramekins.
• In a bowl, whisk the eggs, sugar and salt.
• Bring the milk to a gentle simmer, add the vanilla and pour it over the egg mix then whisk.
• Pour into the ramekins.
• Put the ramekins in a water bath then bake at 160 deg for 50 min.
• Allow to cool then run a knife round the top of each before turning upside-down to release sauce.

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