Creme Caramel

Name: Creme Caramel
Yield: 20cm Round Cake Tin
Cuisine: British
Ingredients: 1/4 cup Water; 2/3 cup Caster Sugar; 3 cups Full Cream Milk; 2/3 cup Caster Sugar; 1 teaspoon Vanilla Bean Paste or Vanilla Extract; 4 Eggs; 2 Egg Yolks

Hiroko Liston @hirokoliston

Melbourne, Australia

This dessert was something I used to buy from shops. I never thought I could make this dessert until I tried. Many cooks and chefs on TV shows were saying it was easy to make. Then I tried one day and found it was indeed very easy. And you know, when we make it at home, we can make different flavour versions by adding liquor or orange juice or etc. I am so glad I had a go.

Hiroko Liston @hirokoliston

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Ingredients

20cm Round Cake Tin

1/4 cupWater
2/3 cupCaster Sugar
3 cupsFull Cream Milk
2/3 cupCaster Sugar
1 teaspoonVanilla Bean Paste or Vanilla Extract
4Eggs
2Egg Yolks

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Steps

1

Preheat oven to 150°C. Line the base of a roasting pan with a tea towel.
2

Place Water and Sugar in a small saucepan. Bring to the boil, cook without stirring until brown. Pour the toffee into a deep 20cm round cake tin and cover the base and the side with the toffee. Place the tin in the roasting pan. Set aside and cool. *Note: You should be wearing oven mittens as the cake tin gets very hot.
3

Place Milk, Sugar and Vanilla in a saucepan, and heat over medium heat until WARM. *Note: DO NOT bring to the boil.
4

Whisk Eggs and Egg Yolks in a large mixing bowl until well combined. Gradually add Milk mixture, whisking constantly. Pour the mixture through a fine sieve over the toffee.
5

Pour boiling water into the roasting pan about 2-3cm deep and bake for 1 hour. Remove cake tin from the pan, set aside and cool. When it is cool, cover with plastic wrap and place in fridge overnight or at least for 2-3 hours to chill.
6

Before you serve, run a sharp knife around inside edge of the tin, and turn onto a serving plate.