|Eggs||4 , lightly beaten|
|Vanilla essence||1 Teaspoon|
|Caster sugar||2 Ounce (1/4 Cup, 60 Gram)|
|Milk powder||2 Ounce, sifted (1/2 Cup, 60 Gram)|
|Milk||16 Fluid Ounce, scalded (500 Milliliter, 2 Cups)|
|Water||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Sugar||4 Ounce (1/2 Cup, 125 Gram)|
1. To make toffee, place water and sugar in a small, heavy-based saucepan and cook over a low heat, stirring constantly until sugar dissolves. Bring to the boil and boil, without stirring, until light golden brown. Pour into 6 lightly greased 1/2 cup/ 125 ml/4 fl oz capacity ramekins.
2. Place eggs, vanilla essence, sugar and milk powder in a mixing bowl and beat until sugar dissolves. Whisk in milk, then pour into ramekins.
3. Place ramekins in a baking dish with enough boiling water to come halfway up sides of ramekins and bake at 180°C/350°F/Gas 4 for 20 minutes, or until a knife inserted into the center of custard comes out clean.
4. Remove ramekins from baking dish and set aside to cool. Chill before serving. To serve, invert chilled custards onto serving plates.