SHARON’S CREME CARAMEL
Caramel sauce
1 cup sugar
4 TB water
Put on heat and caramelise till rich golden colour. Careful it doesnt burn, its best put in a heavy based pot, turn the heat down and be patient
Pour caramel sauce in tin and set aside.
Filling
2 tins condensed milk
2 condensed milk tins full cream milk
1 vanilla pod or 1 teaspoon vanilla essence
Peel of 1 Lime
6 eggs
Scald milk, vanilla and Lime peel just beneath boiling point
In seperate bowl beat eggs. Through a sieve add a little of the hot milk to the eggs and beat.
Add remaining milk
Carefully pour milk over caramel sauce
Bake in Bain Marie half filled with water 45 min 180°
Place in fridge to set for about 4 hours.
Carefully loosen edges and tip over onto a deep plate.
Enjoy
Recipe: Sharon Gien-Cambier
