Creme Caramel
Recipe supplied by: Sharon Jackson
Ingredients
- CARAMEL
- 165g (¾ cup) sugar
- 250ml (1 cup) water
- CUSTARD
- vanilla essence)
- ½ vanilla bean (or use 1 teaspoon
- 500ml (2 cups) milk
- 375ml (1½ cups) cups cream
- 150g castor sugar
- 6 eggs (55g each)
- 3 egg yolks, extra
- 300ml cream, extra
Method
- CARAMEL
- Place sugar and water in medium-sized saucepan, stir over low heat until sugar dissolves, brushing down sides of saucepan with a brush dipped in hot water to dissolve any sugar grains
- Stop stirring, increase heat, bring to boil, boil until mixture turns deep golden brown; do not stir.
- Pour caramel evenly into six individual soufflé (ramekin) dishes (caramel will set almost immediately, like toffee)
- Work quickly; rotate dishes so that caramel coats base and sides of dishes. Use a cloth to protect hands; dishes become hot quickly.
- CUSTARD
- Place eggs, extra yolks, vanilla and sugar in bowl, beat lightly to combine
- Combine milk and cream in saucepan, bring to scalding point (when small bubbles appear on surface), cool slightly
- Pour slowly over egg mixture, stirring all the time, strain into jug to remove any small specks of egg and ensure velvety texture
- Put caramel-lined dishes into shallow baking dish containing approximately 2cm (3/4 in) cold water
- Pour custard mixture evenly into each dish
- Bake at 160°C for approximately about 1 hour until the custard is set and wobbles a bit when shaken
- Remove dishes from water, cool
- Cover each dish with aluminum foil, refrigerate several hours or overnight
- To serve, pass a thin-bladed knife around the side of the ramekin and invert over a large plate. Give the ramekin a shake to loosen the custard
Cooking Tips & Tricks
To serve
 |
Serve with some extra caramel syrup or decorate with a swirl of extra whipped cream and Toffee Strawberries (see separate recipe) |
- Number of serves: 8
- Preparation time: More than 1 hour
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 08.07.2015
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