Cream Caramel by shireen

                              Cream Caramel

      Base

      6 Tbsp (6oz) sugar

      Custard

      8 eggs

      1 kg milk (fresh or tetrapak)

      1 tsp vanilla essence

      Few drops yellow colour

      6 Tbsp (6oz or 1/2 cup) fine sugar

      Preheat oven to 180 degrees

      Place pan on heat, add sugar for base and cook till golden colour. Remove immediately and pour into mould*. Let caramel cool. ***pls be careful caramel is very hot and can burn***

      In a seperate bowl whisk together eggs and sugar. Once well mixed add milk and vanilla. Strain though sieve so custard will be silky to another bowl. Using a cup, gently pour seived custard into caramel filled mould.

      Place mould into a high edge dish or pan and fill half way of pan with water. Bake in oven for 1 hour.
1 hour in a water bath - put cream caramel in a high edge dish fill pan with water so it is half way up on the outside of creamcaramel dish and bake.

      Once cream caramel is cooked, allow to cool for 1/2 an hour on bench, then put in fridge for at least 6hrs (or overnight) and then turn over to serving dish and serve chilled.

      Enjoy.

      *can use 1 large mould or individual moulds.

      note u can take a smaller mould and then take half od ingredients follow same method     like  make with  4 eggs n 2cups of milk