1 tipCrème Caramel
Method
- 1Preheat the oven to 130°C fan-forced (150°C conventional).
- 2To make the Caramel: Place the sugar and water in a small saucepan over high heat and cook until the caramel starts to turn golden brown. (Refrain from stirring the sugar in the pan as this will crystalise the mixture.) Watch closely until it turns into a light amber caramel. Remove the pan from the heat.
- 3Lightly grease a round 20cm cake pan, dish or simple mould with cooking spray or a light oil.
- 4Pour the amber-coloured caramel into the cake pan or dish. Place in the fridge to set for 1 hour.
- 5To make the custard: Bring the milk, cream and vanilla bean in a small saucepan to a simmer, then remove from the heat and set aside to infuse for 20 minutes to cool.
- 6Crack the whole eggs and sugar in a bowl and whisk until combined, being careful not to create too many bubbles. Add the infused (room temperature*) milk (discard the vanilla bean) and whisk gently until combined - stirring continuously to avoid scrambling. Pass through a fine sieve into a bowl.
- 7Place the mould in a roasting tin so it sits flat and pour the creme mixture into the mould.
- 8To create a water bath, pour boiling water until halfway or up to two-thirds up the sides of the mould.
- 9Place the crème caramel in the oven and bake for 30 minutes, or until set (it should be firm but still wobbly). Cook another 5 minutes if any ripples form on the surface when you check it. Transfer the mould to the fridge to chill.
- 10When chilled, remove the crème caramel from the mould. Run the tip of a knife around the edge of the mould to allow air in. Carefully turn out onto a plate. Serve.
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Ingredients
Caramel
3/4 cups caster sugar
100 ml water
Vegetable oil or spray for greasing
Crème Custard
1 1/2 full cream milk (375ml)
300 ml pouring cream
1 vanilla bean (split and seeds scraped)
6 eggs
1/2 cups caster sugar
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When making caramel, refrain from stirring the sugar in the pan as this will crystalise the mixture. *The voice over here says "hot milk". Please note that the milk should be cooled slightly - as hot milk will immediately cook the eggs. This error will be fixed in an updated version of this recipe.
When making caramel, refrain from stirring the sugar in the pan as this will crystalise the mixture. *The voice over here says "hot milk". Please note that the milk should be cooled slightly - as hot milk will immediately cook the eggs. This error will be fixed in an updated version of this recipe.
