Crème Caramel 97FF

Try a simple mousse or impress with profiteroles or lemon meringue pie.

For Caramel Sauce

	Grease Lightly grease 6 x 190mL (3/4 cup) capacity ramekins, tea cups or dessert moulds. Place onto a tray.
	Caramel sauce Combine sauce sachet with boiling water in a heatproof jug. Stir with a fork until dissolved. Pour sauce evenly into prepared ramekins.
	Custard Combine custard sachet with 1/2 cup of cold milk in a medium bowl and whisk until well combined. Place the remaining 3 cups of milk into a saucepan over medium-high heat. Bring to gentle boil. Reduce heat to low, stir in custard mixture. Simmer, stirring for 1 minute (custard should thicken slightly to the consistency of runny cream). Transfer to a heatproof jug.
	Pour and chill Pour custard gently over the sauce (pouring slowly over the back of a spoon will help distribute the custard more evenly and minimise mixing with the sauce). Cover and refrigerate for 1 hour until firm. Run a blunt knife or spatula around the inside edge of mould. Place serving plate upside down on the top of the mould, invert, shake to loosen and lift off mould.