Creme Caramel

Ingredients:
Egg
Milk
Sugar
Vanilla pod

Caramel:
Sugar
Water

Method:
1. Pre-heat the oven to 180c and half fill the roasting tray with water.

To prepare Caramel:
2. Put sugar in a saucepan pour in a 4tbsp water and heat gently, swirling the pan occasionally, until the sugar has dissolved.
3. Continue to boil until you get a slightly golden brown colour.
4. Immediately pour the caramel into an oven proof souffle dish.
5. Set aside.

To prepare Egg Custard:
6. Heat the milk in a pan until almost boiling and remove from fire.
7. Add in the sugar and dissolved it.
8. Slowly add beaten egg, and whisk in the milk mixture.
9. Strain the liquid through a sieve into the souffle dish on top of the cooled caramel base.

Baking:
10. Transfer the souffle dish onto the roasting tray filled with water.
11. Bake for 40 minutes
12. Remove the dish carefully out of the water and leave to cool.

Ready to Serve:
13. Loosen the sides of the custard with a paring knife and then place an inverted plate (large enough to hold the caramel sauce that will flow out as well) on top of the dish.
14. Holding the dish and plate together, turn upside down an give the whole thing a quick shake to release the creme caramel.
15. Ready to serve.