Crème caramel

SERVES 6-8 PREP AND COOK TIME 1 HOUR (+ OVERNIGHT RE­FRIG­ER­A­TION TIME)

Australian Women’s Weekly NZ - - NEWS -

¾ cup (165g) caster su­gar ½ cup (125ml) wa­ter 6 eggs, at room tem­per­a­ture 2 tea­spoons vanilla ex­tract ⅓ cup (75g) caster su­gar, ex­tra ½ cup (125ml) cream 2½ cups (625ml) milk 1 Pre­heat oven to 150°C (130°C fan-forced). 2 Com­bine su­gar and wa­ter in a medium saucepan; stir over medium heat, with­out boil­ing, un­til su­gar dis­solves. Brush the side of the saucepan with a wet pas­try brush to re­move any undis­solved su­gar crys­tals (see Step 1). Bring to the boil; boil un­cov­ered, with­out stir­ring, un­til mix­ture is a deep caramel colour. Re­move from the heat and pour tof­fee into a deep 20cm round cake pan. (Step 2) Tilt pan to coat side one-third of the way up with caramel. 3 Lightly whisk the eggs, vanilla ex­tract and the ex­tra su­gar with a fork in a large jug or bowl un­til just com­bined. You don’t want to in­cor­po­rate air into the cus­tard. 4 Com­bine the cream and milk in a medium saucepan; bring to al­most sim­mer­ing. Grad­u­ally stir the hot milk mix­ture into the egg mix­ture. Strain the mix­ture through a fine sieve into the cake pan. ( Step 3) 5 Place the cake pan in a medium bak­ing dish; add enough boil­ing wa­ter to come half­way up the side of the cake pan. Bake for about 30 min­utes or un­til the crème caramel is just set and has a slight wob­ble in the cen­tre. Re­move the cake pan from the bak­ing dish, cool. Cover; re­frig­er­ate overnight. 6 Us­ing your fin­gers, gen­tly ease the crème caramel away from the side of the pan (Step 4). Place the serv­ing plate on top of the crème caramel then quickly in­vert it (Step 5). Not suit­able to freeze or mi­crowave.

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

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