Creme caramel

Serves 15

6 eggs
6 tablespoons sugar
1000 ml (4 cups) cold milk
1 teaspoon vanilla essence

Beat eggs and sugar slightly.
Pour in milk, stirring continuously with a wooden spoon.

Stir in vanilla essence.
Pour mixture into a pudding basin or ovenproof dish, lined with caramel.

Bake in a moderate oven over another tin with 2 to 3cm of boiling water for about 1 hour.
Remove from oven.
Cool completely before turning out.