Creme Caramel

Method

1. Preheat oven to 200º C.
2. Heat milk in a non-stick pan.
3. Break eggs into a bowl, add castor sugar and hot milk and whisk till smooth. Strain into another bowl.
4. Put sugar in a separate non-stick pan and cook on medium heat till the sugar caramelizes. Pour this equally into 4 moulds.
5. Add vanilla essence to the milk, mix well and pour it into the moulds over the caramel.
6. Place these moulds, in a baking dish, pour water into the dish till it rises upto ½ the height of the moulds.
7. Keep the tray in the preheated oven and bake for 20 minutes.
8. Bring the moulds out of the oven and set aside to cool down to room temperature.
9. Demould the crème caramel onto serving plates. Put whipped cream into a piping bag fitted with a star nozzle, pipe rosettes over the crème caramel, garnish with a mint sprig and serve.

Additional Tips and Tricks