
Creme Caramel
Serves
Ingredients
- ½ cup sugar
- ½ cup water
- 250ml cream
- 250m milk
- 1 tsp. vanilla essence
- ½ cup sugar
- 4 eggs
Method
- In a saucepan, add 1st measure of sugar and water and cook until just starts to brown.
- Remove from heat quickly.
- (Be careful to remove before you think it is ready as toffee burns very quickly.)
- Pour equally into the bottoms of four ramekins.
- In another pan add cream milk and vanilla and bring just to the boil, then immediately turn off.
- Whisk second measure of sugar and eggs in a bowl until light and creamy and slowly add cream mixture
- Pass the custard mixture through a sieve evenly into each of the ramekins.
- Place the ramekins on the bottom shelf of the oven.
- Place a sheet of baking paper on the rack on the shelf above to stop excess moisture dripping into the ramekins.
- (Alternatively cover each ramekin with foil or baking paper)
- Place ramekins in cold oven and set oven to Steam at 85°C and then steam for 20 minutes or until custards are just set and still jiggly in the centre.
- Refrigerate for at least an hour or more until cold.
- Turn out onto a flat plate.
- (Using a kitchen torch on the base of the base of the ramekin will assist with turning out)