Crème caramel

Instructions

1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Place 4 individual metal pudding basins or ramekins in a roasting dish.
2. Place the sugar and water in a heavy-based saucepan and heat gently to dissolve the sugar. Increase the heat and cook until the sugar caramelizes, turning a rich golden brown. Share between the basins or ramekins. Take care, as the mixture will be extremely hot.
3. In a jug, beat together the eggs, sweetener, milk and vanilla. Strain the mixture through a sieve into the basins or ramekins.
4. Pour hot water into the roasting tin to come about one third of the way up the sides of the dishes. Bake for about 30 minutes, until set. Cool completely, then ease out onto serving plates.