Crème Caramel

Perfect for an after-dinner sweet treat.

A fairly involved recipe, this one is best saved for when you have a reasonable degree of patience up your sleeve.

Michelle Southan - Australian Good Taste, August 2005, Page 80
Title image from www.taste.com.au
Preparation time
1.5 hours
Makes
4
Category
Dessert
Tags
caramel, gluten-free, vegetarian
2/3 cup
caster sugar
1/2 cup
cold water
225mL
thickened cream
1 1/4 cup
milk
1 tsp
vanilla extract
5
eggs
  1. Preheat oven to 170°C (330°F).
  2. Combine 1/3 cup (half of the) sugar and 1/2 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  3. Increase heat to high (maximum). Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden (if using thick based saucepan, remove from heat as soon as mixture starts going brown).
  4. Remove from heat. Pour sugar mixture into four ramekins. Set aside to set.
  5. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
  6. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between ramekins.
  7. Place ramekins in a large baking dish. Pour boiling water into baking dish until halfway up the sides of ramekins. Bake for 45 minutes or until just set. Remove baking dish from oven. Remove ramekins from water. Set aside to cool.
  8. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto plates to serve.