My older sister Ursula taught me how to make this classic crème caramel , which was a favourite in my Swiss family. At the time Ursula and I  were living together in Melbourne, which was  my introduction to life in Australia.  This was over 50 years ago now – I can hardly believe how the time has passed.   But the deliciousness of this dessert has not aged one bit!
A good tip , I like to burn the sugar in order to cut down on its  sweetness and intensify the caramel flavour.
My chickens at Tilba are producing the most fabulous, dark- yolked eggs at the moment. One small problem , the new hens have not yet learnt to lay in the chook house so finding them can be a bit of a hunt.  The eggs combined with our local Jersey- cow Tilba milk ( so good ! )and the burnt sugar take a classic dish to new heights.

• pre heat oven to 170˚

• 8 x 10cm wide 5 cm high oven proof dishes

• 4 organic eggs
• 1 litre Jersey cow milk, ore whole milk
• 150 gr raw caster sugar
• a pinch of salt

• caramelize 100 gr sugar in a saucepan
• once dark, but not burned distribute on the bottom of the 8 oven proof dishes

• beat the eggs with remaining 50 gr of sugar until light and fluffy

• add the pinch of salt
• in the same sauce pan you have burned the sugar. add the milk

• and the beaten eggs
• stirring constantly, heat the milk to just before  boiling point

• pour the milk into the individual little dishes
• fill a high rimmed oven dish with 1/4 water
• stand the caramel dishes in the water
• bake in the oven for about 40 minutes or until firm to touch

• let them cool and once cold cut around the crème with a sharp knife
• invert the dishes on a plate
• serve with pure cream