- ½ cup sugar
- 2 tablespoons water
- Heat sugar and water in a small saucepan and boil until light amber in colour and the consistency of golden syrup. Pour into mould and twist it round and round until caramel coats the sides. Custard:
- Heat milk and pour over beaten eggs and sugar. Add vanilla and pour into prepared mould. Bake in a slow oven (150C) for 30 - 40 minutes or until custard is set. Turn out when thoroughly chilled. 4 servings.