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Method:
Put the granulated sugar in a pan with
the water. Heat gently, stirring, until the syrup is clear and all the
sugar has dissolved. Bring to the boil and boil without stirring until
the mixture is a rich caramel color. Pour into six ramekins (custard
cups). Beat the egg yolks with the caster sugar in a bowl over a pan
of hot water until thick and pale. Whisk in the cream and vanilla
essence. Cook gently, stirring, until the custard thickens. Strain
over the caramel, allow to cool, then chill until set. Either turn out
on to serving plates or eat as they are.
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