Sweet Indulgence; Krem Karamel

...there's always time for late spring love. and what's a better fuel for love than sweet lovely dessert?...

Ingredients 

• 260g caster sugar
• 1/2 tsp of vanilla butternut essence
• 2 eggs, plus 2 extra egg yolks
• 350ml soy milk

Method

1. Preheat the oven to 160°C.
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.
3. Pour into four 150ml moulds.
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.
5. Invert each mould onto a plate to serve.