Crème  caramel


1 cup milk
1 cup heavy cream
2 eggs, 2 extra egg yolks
30 gm Gula Melts Coconut Nectar Sugar
1 teaspoon vanilla extract
Gula Melts Coconut Nectar (to drizzle)

Pre-set oven to 170C (340F).
Heat milk and cream to below boiling point and then set aside. 
Whisk in the sugar and vanilla extract.  
Beat the eggs well, trickle in the hot milk and cream while beating.  
Strain through a sieve.
Pour mixture into  well-oiled/ buttered ramekins - distribute evenly.
Put boiling water into baking tray – fill to about 1cm (1/3 inch) high.
Poach the ramekins in oven, uncovered, for about 35 minutes
until golden and firm to touch.  Chill.
Pour Gula Melts Coconut Nectar before serving.