Caramel

What to do with it?
Crème caramel

Bring ½l milk to the boil. Add vanilla, leave to infuse for ten minutes, away from the heat. Mix the eggs yolks and sugar together in a bowl and whisk. Add 50ml cold milk, then gently add warm milk, whisking constantly.

Make a caramel, with a little water and the 50g sugar left over, in a blancmange tin. Pour in milk mixture, through a sieve.

Cook in a bain-marie in the oven at 150°c (300°F) for 45 mins. Leave to cool, serve warm or cold.