Burnt honey crème caramel

donna hay - - Inspired Honey -

½ cup (175g) honey

1 ta­ble­spoon wa­ter

2 cups (500ml) milk

1 cup (250ml) sin­gle (pour­ing) cream 1 tea­spoon vanilla ex­tract

3 eggs

8 egg yolks, ex­tra

²⁄³ cup (150g) caster (su­perfine) sugar

Pre­heat oven to 150°C (300°F). Place the honey in a small saucepan over high heat. Bring to the boil and cook for 5–6 min­utes or un­til very dark brown and start­ing to smoke. Re­move from heat and care­fully add the wa­ter, swirling to com­bine.

Pour the honey into a 20cm round cake tin and set aside to cool com­pletely. Place the milk, cream and vanilla in a medium saucepan over medium heat and bring to just be­low the boil. Re­move from heat.

Place the eggs, yolks and sugar in a large bowl and whisk un­til well com­bined. Grad­u­ally add the cream mix­ture to the bowl and whisk to com­bine. Re­turn the egg mix­ture to the saucepan and place over low heat, stir­ring con­stantly, for 2–3 min­utes or un­til warmed through. Strain the mix­ture and pour into the pre­pared tin.

Care­fully place the tin in a large bak­ing dish and pour in enough boil­ing wa­ter to come half­way up the sides. Cook for 32–35 min­utes or un­til just set with a slight wob­ble in the cen­tre.

Re­move tin from tray and set aside at room tem­per­a­ture for 30 min­utes or un­til cooled. Re­frig­er­ate for 2 hours or un­til chilled. Loosen the edges with a small knife. Quickly dip the base in a bowl of hot wa­ter to loosen. Turn out onto a serv­ing plate and re­move the tin. Serve im­me­di­ately. SERVES 6.

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