Treat yourself to an exquisite dessert that will leave you panting for more!


1 cup granulated sugar

5 eggs

¼ teaspoon salt

3 cups milk

1¼ teaspoons vanilla extract



  1. Melt ½ of the sugar in a small skillet over medium heat, stirring, until it is a light brown syrup. Pour into 8 buttered ramekins or custard cups
  2. Place ramekins into a shallow baking pan for easier handling. Preheat oven to 3000F
  3. Beat eggs, salt and remaining sugar in a large bowl with mixer at low speed until lemon coloured. Gradually beat in milk and vanilla extract.
  4. Divide the custard mixture among the ramekins. Pour hot water into the pan within 1 inch of top of cups
  5. Bake for 1 hour until a knife inserted in the centre comes out clean
  6. Remove ramekins from baking pan and cool on wire rack. Refrigerate
  7. To serve, loosen the custard from the cups with the tip of a sharp knife and invert unto a dessert dish, letting the syrup run down unto the side of the dish.



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