INGREDIENTS: (Serves 4)

   4 large eggs
   2 cups milk
   3/4 cups sugar
   2 tbsp water
   1/2 tsp vanilla essence

METHOD:

Have ready 4 ramekins.

Place 1/2 cup of the sugar into a 250ml (8oz) PYREX® glass measuring jug, add 2 tbsp water and microwave uncovered on high for 3 - 4 mins.

Do not stir but watch carefully and stop the caramelizing process as soon as the sugar turns a honey-coloured golden brown.

Immediately pour equal amounts of the mixture into 4 ramekins, quickly rotating each ramekin to cover the bottom and a little around the inside before the caramel sets. Set aside to harden and cool completely (15-20 minutes).

Break the eggs into a large bowl, add remaining 1/4 cup sugar and vanilla essence and beat mixture lightly with a fork.

Pour 2 cups of milk into a 600ml (1 pint) PYREX® glass measuring jug and microwave on high power for approx 2 - 3 mins. until milk is very hot but not boiling.

Slowly pour the hot milk into the egg mixture while stirring constantly to prevent "curdling".

Pour mixture evenly into the 4 prepared ramekins (approx 3/4 cup each) and cover each ramekin with a piece of cling-wrap.

Arrange ramekins evenly spaced in a ring formation in microwave oven and microwave at Medium-Low heat (30%) for 12-15 minutes or until set. [Done when knife or skewer inserted in the centre comes out clean.]

Refrigerate and serve by quickly turning out the crème caramel, caramel side up, onto a small dessert plate.

N.B.: I turned out the crème caramel by inverting the dessert plate over the top of ramekin and with one hand holding the ramekin and the other hand pressing firmly on the inverted plate, I swiftly flip the 'arrangement' over.