Crème caramel

CARAMEL

130g castor sugar 30ml (2 tbsp) water

CUSTARD

4 extra-large eggs 2 egg yolks 140g sugar 250ml (1 cups) milk 375ml (1½ cups) fresh cream seeds of 1 vanilla pod pinch salt 80ml (cup) salted caramel mint leaves, to garnish

HOW TO DO IT

1Preheat the oven to 150°C, grease and line a 1L loaf tin with baking paper. Set aside until needed.

2For the caramel, place the castor sugar and water in a saucepan over medium heat. Allow the sugar to melt, increase the heat to high and bring the sugar to a boil, without stirring and cook for 8–10 minutes or until the mixture is golden. Remove from heat and, once the bubbles have subsided, pour into the loaf tin. Allow to cool.

3For the custard, beat the 4 extra-large eggs, 2 egg yolks and the sugar, until light and creamy. Place the milk, fresh cream, vanilla seeds and salt in a medium

saucepan over medium heat and simmer until hot, but not boiling. Whisk the hot milk mixture into the egg mixture. Strain the custard through a sieve and pour into the prepared loaf tin. Place the tin in a deep baking tray lined with a folded tea towel and pour enough boiling water into the tray to come halfway up the sides of the loaf tin. Bake for 1 hour 15 minutes or until the custard has set.

4Remove the loaf tin from the baking tray and allow to cool for 5 minutes. Refrigerate for 2 hours or until chilled. Carefully run a knife or spatula around the edges of the tin and turn the custard out. Drizzle the salted caramel over and serve garnished with fresh mint leaves.