Caramel custar

Caramel

75 g/3 oz granulated sugar
1 tbs hot water

1. Dissolve sugar in water in a small heavy pan and then boil, without stirring, until golden.
2. Have ready heated an ungreased, soufflé dish or similar.
Pour in the caramel, tilting to coat the bottom.
3. Allow to cool and set.

Custard

3 eggs & 1 egg-yolk
1 tbs vanilla sugar (caster sugar & a few drops of vanilla essence)
450 ml, 3/4 pint milk

1. Beat eggs and sugar together lightly, but not frothy.
2. Pour on the milk.
3. Strain into caramel dish.
4. Place the dish inside a small fripping tin ("bain marie".
5. Cook in a moderate oven (160 °C/325 F°) about 1 hour until firm.
6. Leave until cold.