Caramel Custard

Ingredients
6 oz sugar
½ cup water
4 eggs
1 oz caster sugar
1 tsp vanilla essence
2 cups milk

Method :

Put the sugar in a pan to form caramel and let it brown, when it is light brown add the water. 

Immediately pour the caramel in a greased dish or individual 8 greased ramekins.

Beat eggs and sugar and add the essence, heat milk and add to the egg mixture, strain to remove any egg pieces. 

Pour into ramekins and put them to bake on a tray filled with enough water to come half way up the sides of the ramekins. 

Bake at 160 degrees for 40 minutes, or till just about set and let cool. 

Chill overnight and turn out onto individual plates and serve.

Caramel Custard by Zarnak Sidwa