Equipment:
6 x 90 mm dariole moulds
1 x saucepan
1 x mixing bowl
1 x 30 mm deep oven proof tray
1 x food safe blow torch
extra sugar

Ingredients:
Milk                                     250ml
Cream                                 250ml
Vanilla Bean or essence     1 split in half or few drops
Eggs                                    3
Egg Yolks                            2
Caster sugar 60 gms
Milk 50 ml
Method:
Place milk, cream and vanilla in a saucepan and warm
DO NOT BOIL.
Mix the eggs, egg yolks, sugar and milk in a bowl, add the warmed milk, stirring thoroughly.Pass through a fine strainer, pour the egg mix into the dariole molds.
Place the moulds into the ovenproof tray and pour water into the tray so it comes up halfway of the moulds.
Place in preheated oven at 165 degrees celcius for approx 30 mins or until the top is slightly firm to touch.
After the custard has cooled, cover the top evenly with icing or caster sugar and using the blow torch caramelise the sugar. But be careful to move the moulds and the caramel  around while carameilsing as to not burn the sugar.

THIS IS A CLASSIC WELL LOVED FRENCH DESSERT

Aaaaah day one of the Fiji 2012 holiday, take it easy boys.

Daddy's so proud my boy with beads, oh well at least he's happy

Too much swimming for the little one, time for a chill out.

OOOOOO scary

Time to say goodbye for another year a big thank you to Sofitel Fiji

Ingredients
180g  unsalted butter, melted and cooled
200g  icing sugar
60g  plain flour
120g  ground almonds
5  egg whites
berries
Method:
In a mixing bowl
Sift  icing sugar and flour, add almond meal and combine. Seperately Beat egg whites to a very soft peak, fold through flour mix. Gently fold in melted butter.
Place  mixture into well greased friand tin. 
Place a few berries on top
Bake  at 180°C for 10 – 15 minutes.
Variations:
Blueberries,  raspberries and mulberries are great additions to flavour your friands.  Reserve a tablespoon flour and toss with fruit before gently folding through  friand mixture.