Ingredients

Method

• 100 g sugar
• 3 T water
• 2 1⁄2 cups milk
• 3 free-range eggs
• 3 free-range egg yolks
• 2 t vanilla paste
• 1 t ClemenGold zest
• 60 g caster sugar

Method

Ingredients

1. Preheat the oven to 170°C. Place the sugar and water into a pan and gently shake the pan to combine. Cook over a gentle heat without stirring until golden and the sugar has melted. Carefully divide between 6 ramekins.

2. Heat the milk in a saucepan but do not boil. Whisk together the eggs, egg yolks, vanilla, zest and caster sugar. Slowly whisk into the milk.

3. Place the ramekins into a deep baking tray and divide the mixture between the ramekins. Pour boiling water into the tray to halfway up the sides of the
ramekins. Bake for 40 minutes.

4. Remove from the oven and allow the ramekins to stand in the water for 10 minutes, then remove from the water. Cool for 20 minutes, then chill for 4 hours or overnight until set.

5. To unmould, loosen the edges using a knife, making sure the knife reaches the bottom of the ramekins, then invert onto plates or into glasses.

Find more sweet treat recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi