Ingredients:
For the Caramel Base:
70g granulated sugar
20ml water
For the Custard:
500ml milk
3 large eggs
70g granulated sugar
1/2 tsp vanilla extract
Method:
Begin with the carmel base. Combine the sugar and 1 tbsp (15ml) of the water in a microwave-safe bowl. Transfer to an microwave (1200W) and cook, uncovered on high powder for about 2 minutes, or until the sugar begins to brown. At this point remove the bowl from the microwave and carefully swirl the caramel until it becomes caramel-coloured. Add the remaining 1 tsp water and stir to combine.
Take four ramekins or custard bowls and grease with butter. Divide the caramel evenly between them then set aside as you prepare the custard.
Combine the eggs, sugar and vanilla extract in a a bowl. Beat with a wire whisk until foaming then add the milk and beat to combine.
Divide this mixture between the four ramekins. Cover the dishes with clingfilm (plastic wrap) and sit each one on a small plate (should be about 20cm diameter, with a rim). Fill each plate with boiling water then place in your microwave (1200W) and cook for 3 minutes. Reduce the heat to 30% (low power) and cook for 15 minutes, or until the custard is setting).
Remove from the microwave and set aside to cool. Once cooled to room temperature, set the desserts in the refrigerator and chill over night. The following day, either serve the dessert directly form the ramekins, or invert onto individual plates and serve.
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