CARAMEL CUSTARD WITH FRESH FRUIT

Preparation Method :

• To make the caramel, place the sugar and water in a heavy pan, and heat until the sugar dissolves and the mixture is bubbling and pale gold in colour.
• Watch the sugar carefully, as it can quickly burn once it begins to caramelize. Pour carefully into a 1.2 l / 2 pint / 5 cup soufflé dish. Leave the caramel to cool.
• Preheat the oven to 180°C / 350°F / Gas 4.
• To make the custard, break the eggs into a medium mixing bowl and whisk until frothy.
• Stir the vanilla extract into the whisked eggs and gradually add the granulated sugar.
• Add the milk in a steady stream, whisking constantly.
• Pour the custard over the top of the caramel.
• Cook the custard in the oven for 35 - 40 minutes. Remove from the oven and leave to cool for 30 minutes or until the mixture is set.
• Loosen the custard from the sides of the dish with a knife.
• Place a serving dish upside-down on top of the soufflé dish and invert, giving a gentle shake if necessary to turn out the custard on to the serving dish.
• Arrange any fresh fruit of your choice around the custard on the serving dish and serve immediately.