Put the milk and vanilla pod in a heavy-based
saucepan and bring to the boil. Remove from the heat
and leave for 5 minutes to infuse.
While the milk is
infusing, make the caramel. Put the sugar, water and
lemon juice in a small saucepan and cook over
moderate heat, stirring well until the sugar
dissolves.
When it turns a rich golden caramel
color, remove from the heat immediately. Pour the
caramel into 6 small moulds or 1 large 1 liter/1 3/4
pint charlotte mould. Rotate the moulds quickly so
that the caramel coats the base and sides evenly.
Whisk the
eggs
and sugar together in a bowl until thoroughly
combined. Discard the vanilla and whisk the milk
into the egg and sugar mixture.
Strain the custard
through a fine sieve. Pour into the moulds and stand
in a roasting tin half-filled with water (a bain
marie).
Cook in a preheated oven, 150°C (300°F), Gas
Mark 2, for about 45 minutes, or until set. Leave to
cool and then
chill in the refrigerator before un-moulding.
To un mould, dip the base of the moulds
into a bowl of hot water
for 30 seconds and then turn out on to a serving
plate.
Special Occasions Recipes -
Crème Caramel Recipe
