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South Africa

CREME CARAMEL

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(Makes: 4 Servings)

Ingredients

120g (150ml) sugar
30ml water
4 extra large eggs
300ml milk
30ml Van der Hum
30ml castor sugar

Directions

Preheat oven to 180C.

Make caramel by dissolving sugar and water over low heat. Do not boil until all sugar has dissolved. Turn up heat and bring sugar to the boil until it turns slightly golden brown. Do not stir at this stage. Pour syrup into individual moulds.

Lightly beat all other ingredients together. Pour into prepared mould or use 4 small ramekins. Bake in a bain-marie for approximately 15 - 20 minutes or until set. Allow to cool slightly then turn out mould into serving plates.

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