|Castor sugar||3 Ounce|
|Castor sugar||1 1⁄2 Ounce|
|Vanilla essence||3 Drop|
Put the sugar and the water for the caramel in a heavy pan over a very low heat.
Allow the sugar to dissolve slowly, without boiling.
Bring the syrup to the boil and keep boiling until pale golden brown, then pour quickly into the base of a 1 1/2 pint (4 cup) charlotte mould or cake tin.
Blend together, using a fork, the eggs, sugar and vanilla essence in a bowl.
Warm the milk in a pan until hand hot, then pour on to egg mixture, stirring well.
Butter the sides of the mould or tin above the caramel.
Strain the custard into the mould or tin and place in a meat tin half filled with hot water.
Bake at 300Â°F, Gas Mark 2 for about 1 1/2 hours or until a knife inserted in the centre comes out clean.
Remove the custard from oven and leave to become completely cold, at least 12 hours or overnight, before turning out on to a flat dish just before serving.