Creme caramel

November 2, 2009

There never quite seems to be quite enough in just one serve!Watch the caramel as it colours – it can burn suddenly! Leave it til mid brown, depending on how strong a caramel flavour you prefer. This is a Donna Hay recipe.

Ingredients: (Serves 4)

2/3 cup caster sugar
1/3 cup water
3/4 cup milk
3/4 cup single (pouring) cream
2 eggs
4 egg yolks, extra
1/3 cup caster sugar, extra
2 teaspoons vanilla extract

Preheat oven to 150C. Pleace the sugar and water in a saucepan over a high heat and stir until the sugar is dissolved. Bring to the boil and cook for 8-10 minutes or until the colour turns a dark golden caramel. Pour into 4 x 3/4 cup capacity ovenproof dishes (ramekins). Set aside or 5 minutes or until caramel has set.

Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat.

Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking continunously to combine. Strain the mixture and pour into the dishes.

Place dishes in a water bath. Bake for 35 minutes or until set. Remove from the water bath and refrigerate for 2 hours or until cold. Remove from the fridge 30 minutes before serving.  Run a knife around the edge of the dishes and turn out onto plates to serve.

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