Crème of the crop

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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