Creme Caramel

So simple, so impressive ...

This recipe makes about 4 cups of creme caramel. You can make it in either a 4-cup oven-proof souffle dish or in four 1-cup ramekins.

Caramel:
1/3 cup sugar
3 tablespoons water
Put sugar and water in a pan and heat gently, stirring until sugar is dissolved. Then, cook to a rich caramel colour without stirring (stirring it will make it all granular). Add 1 teaspoon boiling water, remove from heat and pour into the bottom of the mold. Leave to set.

Custard:
3 eggs
1 tablespoon caster (superfine) sugar
2 cups milk
vanilla

Beat eggs and caster sugar. Heat milk almost to boiling and add to eggs with vanilla, mixing well. Pour on top of the caramel. Place in a baking tray with avout 1 inch of water in the bottom of it and bake at 140oC (~250oF?) for about 1 1/2 hours. Cool to serve.