Crème caramel

AT A GLANCE

  • Serves 8 - 12 people

This recipe can be started up to three days ahead to make the custard.

  • 220 gm eggs (about 4 eggs)
  • 145 gm egg yolks (about 8-9 yolks)
  • 590 gm caster sugar
  • 750 gm milk (700ml)
  • Seeds scraped from 1/3 vanilla bean
01   For vanilla custard, place eggs and yolks in a large bowl and pour in 250gm of sugar, stirring with a whisk to combine. Set aside for a few hours for the sugar to dissolve completely (or at least 30 minutes).
02   Warm milk in a saucepan to around 65C (if the custard has been refrigerated for 2-3 days, skip this step). Pour milk onto eggs, stirring with a whisk until combined (do this gently to minimise bubbles). Add scraped vanilla seeds.
03   Spoon the froth from the surface of the custard and set aside while you make the caramel, or refrigerate for up to 3 days (bring to room temperature before baking in that case).
04   Preheat oven to 160C. Place 200ml water in a saucepan over low heat and stir in remaining sugar. Put an upturned bowl on top of pan and bring to the boil. Once it’s boiling, remove bowl, increase heat to medium-high and cook without stirring until a deep-amber caramel forms (15-18 minutes).
05   Remove from the heat and immediately pour caramel into a 25cm-diameter straight-sided round baking dish or individual ramekins.
06   Working quickly, tilt and swirl the dish so the sides are evenly coated in caramel. Set aside to cool for 5 minutes.
07   Place dish in a roasting pan lined with a tea towel and pour in custard, then pour enough hot water into pan to come halfway up the sides.
08   Cover baking dish with foil, prick some holes in it to allow steam to escape, and bake until custard is set but with a slight wobble in the centre (50 minutes - 1 hour).
09   Remove from oven, uncover and leave to cool completely in water bath to room temperature (about 1 hour). As it cools, occasionally very gently pull the edges of custard from the dish with a damp finger to prevent it catching and cracking, then refrigerate custard until completely chilled and set firm (overnight). To turn out caramel, release the sides of the caramel again with slightly damp fingers to break the vacuum, then place a plate on top of the dish and carefully invert. To serve, gently heat the bottom of the dish over hot water to soften excess caramel if necessary and spoon on top of custard.

Topics:

DESSERT, FRENCH, SPRING, CARAMEL, VANILLA, MILK, EGGS, CHEFS' RECIPES

Recipe:

CATHERINE ADAMS

Photography:

ROB SHAW

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Oct 2015

Oct 2015

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