- Custard Milk – 450 ml
- Single cream – 150 ml
- Caster sugar – 25 gms
- Eggs, lightly beaten - 4
- Fresh fruit, to decorate
- Caramel
- Granulated sugar – 100 gms
- Cold water – 4 tbsp
Method:-
- Place the sugar and water in a small bowl and cook, uncovered, on full (100%) power for 2 ½ minutes. Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes or until the mixture is a golden colour.
- Divide the caramel between 6 ramekins and swirl to coat.
- Place the milk and cream in a large jug and cook, uncovered, for 4 minutes.
- Whisk in the sugar and eggs, then strain and pour the mixture over the caramel. Reduce to defrost (30%) and cook, uncovered, for 14-17 minutes or until the custards are set, rearranging halfway through cooking.
- The actual cooking time will vary according to the temperature of the heated milk, so check after 14 minutes.
- Set aside to cool, then unmould on to individual serving plates and decorate with fresh fruit.
