Ingredients:
8 eggs
6 oz. sugar
3 cups of fresh milk
1 T.S. vanilla extract
1 T.S. Cointreau ( orange liqueur )( optional)
Caramel:
6 oz sugar
1/4 cup of water
Place the sugar together with the water in a heavy-based saucepan ( do not use non-stick saucepan ) over high heat, do not stir the mixture but swirl the pan occasionally until the sugar dissolves, bring to the boil until golden. Pour it
to the baking tin or oven proof glass pot while it hot.
Cooking:
1. Beat eggs together with sugar,( do not let the eggs have bubbles )
2. Milk & vanilla extract boil together under low heat until just below boiling point.
3. Slowly pour the hot milk mixture into 1. whisking continuously as you pour. Strain the mixture through a sieve into your tin or pot on top of the caramel.
4. Place the tin or pot in a baking tray and carefully pour enough boiling water around the outside to come about one-third of the way up the side of the tin.
160-180 bake about 40 minutes, feel firm when you press the top, then is ready.
This is only one-fourth of the quantity I use to make, you can double it if you want to make more.
For the cointreau is optional, if you use it, always put it in at the end before pouring into the pot.
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