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Crème caramel - custard dessert with caramel sauce



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


  • 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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