Creme Caramel courtesy of Ida

For the custard:
3 large eggs
2 egg yolks
3 oz (75gms) caster sugar
Pinch of salt
500 ml fresh milk
1 can evaporated milk
1 ½ teaspoon vanilla essence
Butter for greasing (optional)
For the caramel:
100gms sugar

Method:

Preheat the oven to 160ºC. Pour about 1 inch of hot water into a roasting tin large enough to hold a custard mould. Place this tin in the oven.

Put the eggs and egg yolks into a bowl. Beat them lightly, but not to a froth. Add the sugar and salt and mix in. Heat the evaporated milk and fresh milk in a pot until it is very hot.

Slowly pour the hot milk into the bowl with the eggs, whisking vigorously, add the vanilla and mix it in.

Grease the custard mould with butter. Put the sugar for the caramel in a heavy based frying pan, spreading it over the bottom. Heat it over a medium heat. Do not stir. As the sugar melts and turns brown, tilt the pan around so that the sugar moves a little. When all the sugar has caramelized, pour it into the custard mould. Tilt the mould around so that the sides are coated. The sugar will harden. Strain the hot custard into the mould and place the mould in the roasting tin of water. Cook in the oven for 1 hour or 1 hour 10 minutes. Let the custard cool before putting it in the fridge. Invert the custard.