Bonnie’s Pond

Makes four.

For your creme caramels you need four moulds or ramicans I like to use tea cups from rhubarb cause I think they look pretty

600ml milk
1 stick of cinnamon
2 eggs
2 egg yolks
2 table spoons of caster sugar

pinch of chilli flakes
2/3 cup of water
150g caster sugar

1. Place milk and cinnamon in a saucepan and bring to just below boiling point. Turn off the the stove, cover and leave for 1/2 and hour
2. Boil chili flakes in water and then strain out the chilli flakes and put water back into the saucepan. Add 150gms of caster sugar and stirring untill sugar dissolves.
Bring to the boil ( do not stir) untill turns a golden brown colour. Pour the caramel into the moulds and swirl so some of the caramel coats the sides. Leave to set.
3. Preheat oven to 160 C turn milk back on and bring to a simmer. Whisk eggs, egg yolks and 2 tbsp of caster sugar together Strain the milk into the bowl with the eggs and sugar and mix. Pour into the moulds and bake for 20 - 30 mins or untill the custart has started to set.
4. Bring out of the oven and cool. Then chill for at lest 2 hours.
5. I leave my creme caramels in their cups but other wise run a knife around the edge of the mould and turn onto a plate.