Who can resist crème caramel? Favoured dessert of the French and Australians alike this is no nonsense decadence at its best.

Ingredients for the caramel

200g castor sugar
150mL water

Method

1. Mix sugar and water in a thick bottomed saucepan.
2. Bring to the boil and continue to boil until golden brown.
3. Remove from heat and allow to cool slightly. Pour a small amount of the caramel into individual serving dishes and let the caramel go cold.

Ingredients for the crème

1 Litre Pauls Zymil
8 eggs
120g sugar
1 teaspoon vanilla essence

Method

1. Bring milk and vanilla to almost boiling point, remove from the heat.
2. Mix eggs and sugar together, pour on the hot milk and mix well.
3. Strain the mix and pour into prepared serving dishes.
4. Place dishes in a deep roasting tray and fill tray with water to ¾ up the sides of the dishes.
5. Bake in oven at 140ºc for approx 45 minutes.
6. Remove from oven and cool in the fridge over night.
7. To serve, dip the dishes in hot water to soften the sides of the crème.
8. Turn out on to serving plate and pull off the dish.

Serves 8