Crème of the crop
A timeless classic, crème caramels are such an impressive yet simple dessert to make and never fail to draw excited gasps from dinner guests. It’s the little details that make all the difference, so follow these tips and tricks and you’ll be rewarded with a decadent, creamy treat laced with the rich flavour of caramel in just three easy steps.
basic crème caramel
2/3 cup ( 150g) caster sugar 1/3 cup ( 80ml) water ¾ cup ( 180ml) milk ¾ cup ( 180ml) single ( pouring) cream 2 eggs 4 egg yolks, extra 1/3 cup ( 75g) caster ( superfine) sugar, extra 2 teaspoons vanilla extract
Step 1: Preheat oven to 150° C. Place the sugar and water in a saucepan over high heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 14– 16 minutes, without stirring, or until the mixture is dark golden. Pour into 4x1 cup- capacity ( 250ml) ovenproof dishes. Set aside for five minutes or until the caramel is set.
Step 2: Place the milk and cream in a saucepan over medium heat and cook until just boiling. Remove from heat. Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Strain the mixture and pour over the caramel into the dishes.
Step 3: Place the dishes in a baking tray lined with a folded tea towel and pour in enough boiling water to come halfway up the sides of the dishes. Bake for 20– 25 minutes or until just set. Remove from the tray and refrigerate for two hours, or until cold. Remove the crème caramels from the fridge at least 30 minutes before serving to bring them up to room temperature. Run a knife around the edge and carefully turn out onto plates to serve. Makes four.