Easy Creme Caramel (Pudim De Leite Condensado)

Preheat the oven to 140C and boil a full kettle.

Put everything in the blender APART from the cup of sugar.

Blend until completely smooth and let it settle.

Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.

Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.

With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.

Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.

Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.

Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.

To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.