Crème à la cassonade


  • Serves 8 people

  • 7 egg yolks
  • 150 gm caster sugar, plus extra for scattering
  • 3 vanilla beans, split and seeds scraped
  • 700 ml thickened cream
  • 250 ml (1 cup) milk
01   Whisk yolks and sugar in a bowl until smooth, add vanilla bean and seeds and whisk to combine. Add cream and milk, whisk to combine, then cover with plastic wrap and refrigerate until flavours develop (1-2 hours).
02   Preheat oven to 110C. Strain mixture through a fine sieve (discard solids), then pour into eight 250ml ovenproof ramekins, place on oven trays and bake, swapping trays halfway through cooking, until just set with a slight wobble in centre (45-55 minutes). Cool slightly, then refrigerate until set (2-3 hours).
03   Scatter caster sugar evenly over custards, then caramelise with a blowtorch or under a hot grill (1-2 minutes), and serve.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.
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