INGREDIENTS :

7 eggs
1 litre fresh milk
100g caster sugar

Sauce:

100g caster sugar
100ml water
1 slice lemon

Method:

Make the sauce first: Combine the sugar and water in a saucepan over medium heat, stirring often until the sugar melts and turns a golden brown. Remove from heat and add a few drops of lemon juice. Pour into a large mould or small, individual moulds and swirl to ensure caramel is even. Set aside.

To prepare custard, beat the eggs, fresh milk and sugar in a bowl. Strain mixture before pouring over caramel in mould/s.

Place the mould/s in a water bath in a roasting pan (the water should come 2/3 way up the mould/s).

Bake in the preheated oven for 25 minutes, or until set. Cool and chill until required.

To serve, loosen sides with a knife and turn out onto serving plates.