Crème Caramel
We’ve cooked this recipe more than any other dessert. It’s our favourite and the recipe never fails. The large format also adds enough wow factor for the end of the night.
Ingredients 6
Caramel
160 g caster sugar
150 ml water
Custard
6 eggs, lightly whisked
1⁄2 vanilla bean, seeds scraped
75 g caster sugar (superfine sugar)
430 ml milk
300 ml pouring cream (whipping cream)
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Method 10
To Make The Caramel
Combine and in a heavy-based saucepan over a medium heat. Bring to the boil, stirring occasionally to dissolve the sugar.
Once dissolved, continue to boil rapidly, without stirring, until the mixture turns golden brown.
Pour the caramel into a round 20 cm (8 in) × 5 cm (2 in) deep cake tin. Hold the tin with a cloth and quickly tilt to coat the base evenly with the caramel.
To Make The Custard
Preheat the oven to 150°C (300°F).
Lightly whisk the , and together in a stainless-steel bowl.
Combine and in a small saucepan over a medium heat, bring to the boil then remove from the heat.
Gradually whisk the hot and into the egg mixture. Leave the custard to rest for a minute before pouring it through a fine strainer over the .
Place the cake tin in a deep roasting tray and add enough boiling water to come halfway up the sides of the tray. Bake for about 40 minutes or until the custard is just set; it will continue to cook and firm up as it cools.
Remove from the water and set aside to stand for several hours to cool to room temperature.
To serve, run a knife around the edge of the custard, place the serving dish on top, and flip it over.
