Crème Caramel

Ingredients:

• Eggs                               2
• Milk                                  250ml
• Sugar caster                  100+30g
• Vanilla beans                 1/2 or 1/4 tsp imitation essence

Method:

1. Make caramel in a smooth,clean stainless steel or copper pot by placing the 100 grams of dry sugar into 1/4 a cup of water and making slurry.Bring to boil and wash down sides of pot with a clean pastry brush (free of fat and impurities) dipped in water.Watching carefully bring to a caramel,then when brown but not burnt add 1 tblsp of room temperature water off the heat.Check the caramel consistency by using a cold metal spoon to dip intfo the caramel.Cool spoon in cold water.If the caramel is hard then more water has to be added to soften.If the caramel is soft and glue-like then pour a half centimeter into each greased dariole mould.Cool till firm before placing in crème caramel  mix.
   
   
   
2. Whisk eggs and sugar together.
3. Heat milk and vanilla bean then slowly add milk to egg mix.
4. Cool then strain and then skim froth from mix.
5. Pour into moulds and then cook at 100°C in a water bath,with water covering 3/4 height of moulds.Cook until firm.Make sure you taste one.