Creme Caramel

Creme caramel  
Han's recipe..
creme:

1.5 portions will make 16 ramekins 

1 litre of milk
2/3 cup of caster sugar
6 eggs
vanilla essence 

caramel:
2 portions will make 16 ramekins
Dissolve 1/2 cup of caster sugar in one cup of water..bring to boil..stirring until sugar dissolved...as soon as it turns into caramel colour stir and take off heat..pour into ramekins just to line the ramekins..
(need to make it in 2 batches as won't have enough time to pour it into ramekins and then the caramel goes bitter)

creme caramel:
Mix eggs and sugar
add warmed milk and vanilla essence
Once mixed, the mixture need to sit for awhile in the fridge to get rid of the air pockets.. I would usually make up the mixture first then whilst waiting make the caramel.

Pour the mixture into the caramel lined ramekin.  
Bake in a bath of water and covered in foil in 180C fan forced oven for 15-20 minutes. Check it after 15 minutes if firm then it is ready.
I prefer to bake instead of using a steamer as can make a big batch at a time.

My recipe:
I used Han's recipe...I substitute condense milk (1/2 a can of condense milk made up to 1L) for the milk and sugar
I would make up the milk to the right sweetness...cool it down and add the eggs..I find it easier..quicker..tastes all right...

NB. Could also add coconut milk if want the extra creaminess and use vanilla pods. I am lazy I like my recipes simple.