Crème Caramel

Serves: 6

INGREDIENTS

3/4 cup sugar
1/2 cup water
375 mL CARNATION Creamy Evaporated Milk
1/2 cup water, extra
1/4 cup sugar, extra
4 eggs

METHOD

1. Preheat oven to 180°C.
2. Combine sugar and water in pan, stir over medium heat until sugar is dissolved. Bring to the boil, boil without stirring until mixture turns deep golden brown. Pour caramel into 6 x 3/4 cup capacity oven-proof dishes, rotate dishes to coat sides and base.
3. Whisk together remaining ingredients, pour custard into dishes. Place dishes in baking pan with hot water coming halfway up sides of dishes.
4. Bake 25-30 minutes, until just set. Remove dishes from pan, cool, and refrigerate for 2 hours. Turn out onto serving dishes to serve.

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