(8oz) caster sugar
600ml (1 pint) milk
1 vanilla pod, split and seeds removed
3 large Al Jazira "Golden Eggs"
3 large Al Jazira egg yolks
the oven to Gas Mark 3 / 170 degrees C / 325 degrees F.
Place 175g (6oz) of sugar in a heavy-based pan and place
over a low heat. Cook for about 8 minutes, shaking the pan
occasionally, until the sugar dissolves and caramelises.
Divide between six 175ml (6fl oz) ramekins, turning them
to spread the caramel over the base.
the milk and vanilla pod in the caramel pan until the milk
is almost boiling; stir to dissolve the caramel from the
sides of the pan. Beat the eggs and egg yolks and remaining
sugar together. Add the hot milk. Strain through a sieve
back into a clean jug and pour into the ramekins.
Place the ramekins in a roasting tin and pour in enough
boiling water to come halfway up the sides. Cover the tin
with foil and bake for 25-30 minutes or until just set but
still a bit wobbly in the middle. Cool and then chill for
at least 2 hours.
run a knife around the edge of each crème caramel
and invert onto a serving plate. Serve with single cream
make spun sugar: slowly melt 50g (1 1/2 oz) caster sugar
in a heavy-based pan over a low heart until caramel forms.
Remove from the heat and cool slightly. Dip two forks in
the caramel, hold them over a baking sheet and quickly draw
the forks together, back to back, then apart, so that strands
of caramel form and fall off. Repeat, warming the pan of
caramel as necessary. Gather six loose balls of spun sugar
together and place on top of the desserts.