Creme caramel   Print Author: Bouchon Bistrot Serves: 6 Ingredients Caramel 150g sugar 2 tbsp water For the custard 4 whole eggs 110g sugar ½ vanilla pod 500ml milk Method For the caramel, heat sugar in a heavy-bottomed saucepan until it reaches a caramel colour (do this carefully and keep an eye on it as it will change suddenly). Remove the pan from the heat and add the water to stop the cooking. Divide the caramel between 6 ramekins. For … Continue reading Creme caramel