Top photo was taken from the site where I found the Crčme Caramel recipe and bottom was the result of it. Yeah, not so pretty ; however, tasted really good..yum! I shall be investing in ramekins soon :)
Original recipe is in Hungarian but with google translator, I was able to make sense of the recipe. You should still visit the site for step by step pictorial.
Ingredients (serves 6)
Preheat oven to 180 C.
Pour milk into saucepan, cut the vanilla pod lengthwise and put vanilla pod into milk. Add in in 30 g of sugar. Bring to the boil while stirring, then cover and let stand for 20 minutes.
Meanwhile, pour remaining sugar into another saucepan with water and cook over low heat suntil the sugar becomes caramel.
Pour the caramelized sugar into ramekins
In a bowl, stir together the eggs, condensed milk, and pinch of salt, then pour into cooled vanilla flavoured milk (after removing vanilla pod) and stir until smooth.
Then pour egg-milk mixture into ramekins.
Place ramekins into bigger baking pan and pour about an inch of hot water. Bake in the oven for about 45mins.
Remove from baking pan and let custard cool completely in refrigerator for about 2 hours.
Once custard is cooled cut around the mould with flat bladed knife for easier removal of custard onto a plate.
I took out the custard during half way baking (when the custard is firmer), then stuck store-bought sponge fingers onto the custard , cover the custard with foil and place it back into the oven and continue baking until the custard is set.
The addition worked well. The sponge fingers weren't soggy but instead added a nice texture to the custard.