Creme Caramel: Caramel Custard

 Baking with simple ingredients is what I love most, it's a magic when you turn them into something delicious without running around for the exotic or hard to find ingredients.
And luckily you can find many recipes for these simple things. Like this caramel custard, the shortness of the ingredient list (egg, sugar, milk, vanilla and salt) doesn't mean short of deliciousness. It's easy to make, no technique to practise, just don't overbake it and refrigerate it before serving that's all.
For caramel, the choice is yours, if you love a bit of bitterness go for it .But be sure to let it turn to golden brown or the custard will be too sweet to enjoy.
Serve it chilled with a cup of hot tea, it's one of my favourite dessert ^^.
Note: Line a baking pan with kitchen towel helps keeping the heat in the pan more stable and you will get good texture custard too. 

Creme Caramel: Caramel Custard

Makes 9 (4.5 x4cm mould)

Caramel
125g .................................... Granulated sugar
1tbsp ................................... Water
Custard
75g ..................................... Granulated sugar
100g ................................... Eggs (about 2 medium)
40g ..................................... Egg yolks (about 2 medium)
500ml ................................. Milk
............................................ Pinch of salt
............................................ Seeds from 1 Vanilla bean

Preheat the oven to 140C
Have ready 9 small pudding moulds (mine is about 4.5 x4cm).

 Put granulated sugar and water into a small saucepan, place over medium heat until turn caramelised.

 Remove from the heat and pour into pudding moulds (you have to do it quickly or the caramel will harden).
Set aside.

 Whisk together milk, eggs, egg yolks, vanilla seeds, pinch of salt and granulated sugar.

 Whisk until fully combine.

 Pass a mixture through a sieve into a jug.

Line a base of a deep baking pan with kitchen towel, place the prepared pudding moulds into the baking pan.
Divide the custard mixture between the pudding moulds and pour hot water into the baking pan.
Bake for 55-65 minutes.
Remove the pudding moulds from the water and let them cool to room temperature, then refrigerate at least 6 hours before serving.
Insert a blade of a knife between the baked custard and the moulds, and run it round the edge. Gently turn them out upside down into the bowl or serving dish, serve chilled.

Creme Caramel: Caramel Custard