Crème Caramel

1. Place the water and Fruisana in a saucepan, bring to the boil and stir to ensure the Fruisana totally dissolves. Then boil without stirring until reduced to a light golden syrup. Carefully pour into 8 ramekins.  Allow to cool.

2. In another saucepan bring the milk to the boil. 

3. In a bowl whisk the eggs and Fruisana together until frothy, pour over the hot milk and whisk to blend together.  Divide equally into ramekins, sprinkle lightly with freshly grated nutmeg.

4. Place the ramekins into a large roasting tin and add enough water so it comes about halfway up the sides of the ramekins.

5. Cook in an electric oven 170°C, fan oven 150°C, gas oven mark 3 for 25-30 minutes, until set.

6. Allow to cool, store in the fridge until required.

Note: Full fat milk gives the richest pudding but with semi or skimmed milk works equally well.

Egg custard:
600ml milk
4 large eggs
50g Fruisana Fruit Sugar
freshly grated nutmeg to finish