Serves: 6

Ingredients:

Directions:

To make the caramel:Place the sugar and water in a heatproof dish and place in a microwave and cook for 4 minutes on high, or until
the sugar has caramelized. (Or you can melt the mixture in a pan until pal gold in color.) Pour into a 2 pint (5 cup) soufflé dish. Leave to cool.

To make the custard: Preheat the oven to 350 degrees. Break the eggs into a medium mixing bowl and whisk until frothy.

Stir in the vanilla extract and gradually add the sugar, then the milk, whisking continuously.

Pour the custard over the top of the caramel.

Cook in the preheated oven for 35-40 minutes. Remove from the oven and let cool for about 30 minutes or until set.

Loosen the custard from the sides of the dish with a knife. Place a serving dish upside-down on top of the soufflé dish and invert, giving a gentle
shake.

Arrange the fruit around the caramel custard and serve.