Preheat oven to 330-350F
Melt the sugar in the saucepan on a low heat. Do not be tempted to turn up the heat or you run the risk of burning the sugar which will produce a bad taste.
Add the water (don't get too close as it will spit)
Bring to the boil and boil until you get a syrup consistency. This again will take a while so be patient.
Pour the caramel into an oven proof dish (about 20cm) in diameter and swirl around until all the sides are covered.
Blitz the egg and milks and pour into the dish.
Place in a bain marie in the oven for between 60 and 90 minutes until firmness is achieved. Put a piece of folded newspaper in the bottom of the bain marie to prevent the dish from moving around when you carry it to the oven.
Open the oven door and allow to cool a bit. Remove from the oven and let go cold. Refrigerate and turn out onto a plate and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (126g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 115.5mg||36 %|
|Sodium 116mg||4 %|
|Potassium 311mg||8 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 32.6g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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