CREME CARAMEL

My mum used to make this recipe when she had friends over for a ‘smarter’ dinner and I was always sooo envious. If I was lucky, there would be a slice left the next day. At that age, I did not understand why I couldn’t cut into it pre dinner party! That’s just not done right.

Adapted from an Australian Woman’s weekly recipe, this recipe is simple and effective. There are a lot of variations out there but to me the best are without gelatine or any sort of thickening or setting agent.

The caramel can be daunting but with some practice, a little patience and throw in a bit of confidence, it will become second nature. It will take longer than you expect, so don’t give up too early and also do wait until it is that dark caramel colour.

This is a classic and elegant dessert that can be served solo or with some fresh fruit.

Creme Caramel

Ingredients

3/4 cup (165g) caster sugar

1/2 cup (125ml) water

6 eggs

1 teaspoon vanilla extract

1/2 cup (75g) caster sugar, extra

1 1/4 cup (310ml) thickened (heavy) cream

1 3/4 cup (430ml) milk

Method

1.Preheat the oven to 160°C (140°C fan-forced).

2.Stir sugar and the water in medium heavy-based frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan.

3.Whisk eggs, extract and extra sugar in large bowl.

4.Bring cream and milk to the boil in medium saucepan. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.

5.Place pan in baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until set.

6.Remove creme caramel from baking dish. Cover; refrigerate overnight.

7.Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.