Crème caramel

Crème caramel

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Most good cooks have perfected this lovely dish. It is luscious and has the added virtue that it can be made a day ahead.

Ingredients

Quantity Ingredient
1/2 cup water
1 cup sugar
1 cup cream
1 cup milk
2.5 cm piece vanilla bean
3 eggs
2 egg yolks
1/3 cup caster sugar

Method

  1. Preheat the oven to 160°C . Put the water and sugar in a small saucepan over a low heat until the sugar dissolves. Bring to the boil and cook quickly, until golden brown (caramel stage). Take care not to make the caramel too dark or it will taste bitter; too light, and it will taste too sweet. Pour into an 18 cm mould or 6 individual moulds. Hold with a cloth and quickly rotate the mould until the caramel coats the sides and base. If using individual moulds, pour a little caramel into the base of each.
  2. Scald the cream and milk with the vanilla bean. Cool slightly and remove the vanilla. Beat the eggs, egg yolks and caster sugar until well blended, and then pour in the cooled milk gradually, stirring constantly. Strain through a fine sieve. Pour the custard mixture into the caramel-lined mould or individual moulds and set in a pan of hot water. Bake the single mould for about 50–60 minutes, or until the custard is set and a knife inserted near the centre comes out clean. If using individual moulds, bake only for 45 minutes. Cool, then chill in refrigerator for several hours or overnight. Unmould onto a serving dish or plates.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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