Most of us proudly claim that there’s always room for dessert. And more often than not, when the dessert is made of a smooth, thick custard covered in rich caramel sauce, we prove ourselves right, as it’s hardly good manners to resist something as good as that.
The heavenly Crème Caramel is bound to blow your mind, and the easy recipe to compel you to make it more often!
What will I need?
3/4 cup Superfine Sugar
3/4 cup Water
1 tsp Vanilla extract
1 1/4 cup Cream
1/3 cup extra Superfine Sugar
1 3/4 cup Milk
How is it done?
Preheat oven to 350 degrees F/325 degrees F fan-forced.
Combine sugar and water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour caramel into a deep 8-inch round cake pan; cool completely.
Whisk eggs, extract, and extra sugar in large bowl.
Combine cream and milk in medium saucepan; bring to a boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
Place pan in baking dish; add enough boiling water to come halfway up side of pan. Bake, in oven, about 40 minutes or until set. Remove custard from baking dish, let stand until cool, cover; refrigerate overnight.
Gently ease crème caramel from side of pan; invert into deep-sided serving plate.