For the caramel:
3 oz. granulated sugar
2 tablespoons water
Place the sugar and water in a saucepan and swirl over moderately high heat until the sugar has dissolved completely. Then let the sugar boil, swirling the pan occasionally, until the syrup turns a light, nut brown. This will take 3-4 minutes.
Heat a shallow heat-proof dish in the oven, line with the caramel and leave to get cold.
For the créme:
1 pint hot milk
3 oz. granulated sugar
3 eggs
1-3 yolks (optional)
1 teaspoon vanilla extract
Gradually beat the sugar into the eggs (and egg yolks) until well mixed, light and foamy. Continue beating while pouring on the hot milk in a thin stream. Stir in the vanilla extract. Strain the mixture through a sieve (I usually just pour) into the caramel-lined dish.
Place the dish in a baking tin and place in the lower part of the pre-heated oven (325° F). Pour enough boiling water around the dish to come half way up its sides. Bake for about 45 minutes to 1 hour, or until a knife, plunged down through the centre of the custard, comes out clean.
Based on
Mastering the Art of French Cooking