Crème Caramel

Crème Caramel

Made these for Easter lunch pudding. First time since on WW but only 11/2 points each and delicious. Much better than shop made.

1 litre lowest point milk
3 large eggs
1 teasp vanilla extract
180g sugar + 1 tble sp.

Need 12 (or thirteen if small) ramekins.

Preheat oven - mine is a fan and I used 140 degrees. Make caramel with 180g sugar by putting in heavy pan, just covering with water and heating. Once sugar dissolved boil fast and do not stop looking at it at all. Need to get it off when it is dark caramel coloured but not burning. Be brave and give it a bit longer than you think to get a really delish sauce. The bubbles change when it is turning colour too. Quickly pour a little into each ramekin. I like lots of sauce but you could be meaner with the sugar here. Not sure if Splenda can do caramel??

Heat milk to just under boiling point and pour onto beaten eggs/vanilla/1 tablesp sugar whisking furiously as you pour. Sieve custard into a pouring jug.

Put ramekins into a baking dish then divide custard up between them. Put dish into oven and gently pour boiling water from kettle into dish to come about half way up the ramekins. If you do this before it is in the oven you slop it around alot trying to transfer!

Bake until just wobbly when you shake the dishes. This takes a variable amount of time depending on oven but I check after 30 mins and my last lot took 40. They firm up in the fridge. I skin them when hot then cover with cling film for the fridge but you can cover with tinfoil while cooking which is supposed to stop a skin forming.

Chill preferably overnight.

Run a knife round the edge and turn upside down over a bowl.