1. Prepare 8 small custard cups: Spray the sides of each cup with vegetable spray. 2. Prepare the caramel base: In each cup place a half tablespoon of brown sugar and half tablespoon of water. 3. Microwave each one at a time at medium power until the sugar and water have thickened to a syrup that solidly coats the bottom of each cup. This will vary with each different make of oven - for me the auto defrost setting for 3 minutes is perfect. Do not microwave them so much that the sugar burns and begins to smoke - it will make the custard very bitter in taste. 4. Set the cups aside on the kitchen counter to cool while you prepare the custard - you will know that they are perfect if you can tap the caramel and it is not soft but feels hard and brittle. 5. Prepare the custard: In a bowl, beat together 3 eggs and egg yolk - set it aside. Place the coffee creamer, evaporated milk, sugar, flavouring extract and custard powder in a heavy based saucepan. Heat on medium heat until gently bubbling - do not boil vigorously. Remove from heat after simmering gently for 5 minutes then allow to cool to room temperature. Whisk in the eggs. Do not be tempted to add the eggs until the liquid has cooled down sufficiently or they will curdle. 6. Pour the egg custard into the prepared custard cups and place them in a water bath (Bain Marie). I use a roasting pan - the water should reach halfway up the sides of the cups. 7. Place in a 325 degree F preheated oven for 45 minutes. Custard will look solid but a little wobbly in the centre. 8. Remove from the water bath and cool to room temperature then refrigerate. 9. To unmold: run a knife around the custard and turn onto a dessert plate. Serve with a dollop of whipped cream. ---------------------------------------------------------------------------
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