This luscious recipe is from my Food For Sport Cookbook

Serves 6

Caramel:
4 tbsp sugar
2 tbsp water
Créme:
2 whole eggs
2 egg yolks
1 tbsp sugar
2 cups skim milk
1 tsp vanilla essence

1. Spray a deep pie or soufflé baking dish with non-stick cooking spray.
2. In a small, heavy-based saucepan, heat the 4 tbsp sugar and water, stirring until the sugar completely dissolves.
3. Bring to the boil.  Boil, without stirring, until the mixture thickens (caramelises) and turns a deep amber colour.  Be careful to remove the caramel from the stove before it burns.
4. Immediately pour the hot caramel into the baking dish or divide equally into individual dishes.  Set aside.
5. In a mixing bowl, lightly beat the whole eggs, egg yolks and 1 tbsp sugar.
6. In a saucepan, heat the milk until it begins to foam around the edges.
7. Gradually add the heated milk to the egg and sugar mixture, stirring constantly.
8. Stir in vanilla.  Pour the mixture into the baking dish, covering the caramel.
9. Stand the baking dish in a larger, oven-proof dish.  Carefully pour enough hot water into the outer dish to reach two-thirds up the outside of the baking dish(es).
10. Bake at 150°C (300°F) for 40 minutes for individual dishes, 50 minutes for one big dish – or until lightly browned and set in the centre.
11. Remove from the oven.  Leave to cool completely.  If any skin forms on the top, you can carefully skim this away.
12. Gently turn out onto serving plate(s); the caramel now makes a sauce topping.  Alternatively, do not turn out, but leave to chill in the refrigerator overnight.  The caramel will dissolve, making more sauce when the pudding is turned out for serving.