Creme Caramel

Methods

• Preheat oven to 200º C.
• Heat milk in a non-stick pan.
• Break eggs into a bowl, add castor sugar and hot milk and whisk till smooth. Strain into another bowl.
• Put sugar in a separate non-stick pan and cook on medium heat till the sugar caramelizes. Pour this equally into 4 moulds.
• Add vanilla essence to the milk, mix well and pour it into the moulds over the caramel.
• Place these moulds, in a baking dish, pour water into the dish till it rises upto ½ the height of the moulds.
• Keep the tray in the preheated oven and bake for 20 minutes.
• Bring the moulds out of the oven and set aside to cool down to room temperature.
• Demould the crème caramel onto serving plates. Put whipped cream into a piping bag fitted with a star nozzle, pipe rosettes over the crème caramel, garnish with a mint sprig and serve.