This classic recipe is perfect for an afternoon light tea party or a great nutritious substitute for a ruched breakfast; off course if you make them a head of time.
- 100g sugar for caramel
- 100g sugar for the egg mix
- 500g milk
- 1teaspoon vanilla extract or 2 vanilla strings
Heat the oven to 325F. Bring 1 liter of water into the boil and put aside.
To make the caramel topping, mix 100g sugar (3/4 cup) with two table of spoon of water in a sauce pan and boil over medium heat, stirring occasionally, until the caramel turns golden brown and fragrant. Pour the caramel into individual small cake pans, and swirl to coat the bottoms evenly. Set aside.
Pour the milk into the same saucepan used for making the caramel. Add the vanilla extract or vanilla bean (split the bean and scrape the seeds into the milk). Heat until nearly boiling, and turn off the heat. Cover for 10 minutes to infuse with vanilla.
Meanwhile, beat the eggs with 100g sugar. Remove the vanilla rods from the milk and gradually add the milk into the egg mixture.
Strain the custard (egg mixture) over the hardened caramel in baking pans. Fill up to ¾ of the pans. Place the pans in a deep and larger pan, and pour the hot water to cover halfway up the sides of the caramel pans. Transfer to the oven and bake for 45 minutes to 1 hour.
Remove the caramel pans from the water bath. Using a sharp knife, loosen the edges of the caramel to loosen. Place in the fridge to cool completely. To serve, flip the pan onto a plate, and pour over the remaining in the pan. Enjoy!