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Export 2 ingredients for grocery delivery
Step 1
Preheat the oven to 160°C.
Step 2
Place 1 cup (220g) sugar and 1/2 cup water in a pan over low heat, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush to prevent crystals forming. Increase heat, boil for 5 minutes until a golden caramel forms.
Step 3
Pour into four 150ml dariole moulds.
Step 4
Lightly whisk the eggs, extra yolks and remaining sugar. Whisk in milk, then strain mixture into the moulds. Place moulds in a roasting pan, add boiling water until halfway up the sides of the moulds. Bake for 25 minutes or until just set. Remove, cool, then chill overnight.
Step 5
Invert each mould onto a plate to serve.
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