Classic Crème Caramel

Try to distinguish between Creme Caramel and Flan? No problem, they are both amazing!

INGREDIENTS(For caramel)

(For creme)

INSTRUCTIONS

Preheat the oven to 140c.
Add the caster sugar to the pan and place it on medium heat. When it starts to melt around the edges, shake the pan, let it heat. Continue cooking, shaking occasionally, until the melted sugar turns into the color of dark runny honey. This will take 5-10 minutes. Quickly pour into the plate, tilt so that the base and sides are flat.
Pour milk into another pan and let it heat gently as you beat eggs, sugar, and vanilla extract in a large bowl. When the milk is hot, pour it into the egg and sugar mixture, stir until evenly mixed. Then pour the liquid through a colander into a caramel-coated plate and place it in a roast can.
Carefully transfer the lead to the oven, then pour boiling water into it to surround the plate to a depth of two thirds. Bake for 20-25 minutes or until the pudding is set, then remove from the baking tin. When it is completely cold, cover with cling film and chill for several hours in the refrigerator.
When ready to serve, remove the caramel creme from the fridge then loosen it on the side with a palette knife and turn it over to the serving plate.

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