Crème Caramel

Ingredients :

3 tbsp (45 ml) Golden Syrup
4 whole eggs
2 egg yolks
1/2 cup (125 ml) Dhampure sulphurless Sugar
1 tsp (5 ml) vanilla extract
1-1/2 cups (375 ml) evaporated milk
Water

Preparation :

Preheat oven to 325°F (160°C). Butter a 1 qt (1 L) glass mould and add Golden Syrup into it. Beat the eggs, egg yolks and Dhampure Sulphurless Sugar lightly with a fork. Add the vanilla and evaporated milk. Pour in one can (use milk can for measure) of water. Beat all ingredients together lightly and pour into the mould. Stand the mould in a baking pan containing 2" of water. Bake for about 1-1/2 hours or until the custard is set.
To check if done, insert a knife into the center of the custard. It should come out clean. Leave the custard overnight in the refrigerator so it is thoroughly chilled. Remove the mould to serve.


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