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Crème caramel

Crème caramel


Serving size: Serves 8
Cuisine type: French
Cooking time: More than 1 hour
Course: Dessert

Crème caramel
INGREDIENTS

caramel
1 cup sugar
½ cup water

custard
1¼ cups milk
300ml pouring cream
1 teaspoon vanilla extract
3 egg yolks
4 eggs
½ cup sugar

METHOD

Preheat oven 150°C/130°C (fan forced).

Place sugar and water into a saucepan over low heat; stir until sugar dissolves and bring to the boil. Brush any stray crystals off the sides of the pot with a pastry brush dipped in water. Boil syrup until a dark caramel colour.

Quickly pour hot caramel into the base of a 20cm round cake tin; tilt pan carefully to coat the base evenly. Set aside to cool.

Place milk, cream and vanilla into a saucepan and bring to scalding point - do not boil.

Whisk egg yolks, eggs and sugar together until light and fluffy. Slowly pour in hot milk and cream and mix well.

Place the cake tin into a large deep baking dish and strain milk and cream mixture through a sieve into the tin over the caramel.

Pour boiling water into the baking dish to reach halfway up the sides of the dish; bake 45-50 minutes or until just set but still a little wobbly in the centre. Remove from the water bath and allow to cool. Do not refrigerate until you have removed the crème caramel from the cake tin.

To serve, run a knife around the edge of the cake tin and invert onto a serving plate. Serve with cream.

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