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Crème Caramel
Crème Caramel
- Preparation time 55 mins
- Serves 4 people
- Download as PDF
- Publication
A classic dessert done to perfection. Is there anything better?
This timeless Crème Caramel is sensationally silky and luxuriously smooth. Sweet caramel brings in the perfect balance of sweetness creating a beautiful melt-in-your-mouth experience in every spoonful. Developed by The Great Australian Bake Off veteran, Hoda Alzubaidi, this dessert was designed to be easy to make, with zero compromises on flavour.
Ingredients
- 100g sugar
- 100g water
- 4 eggs
- 2 egg yolks
- 1 tsp vanilla
- 440mL milk
- 200g condensed milk
Method
- Place the sugar and half the water (50g) into a pan. Mix until the sugar crystals are well combined with the water before placing it on a low heat.
- Once it turns into a deep amber colour, add the remaining 50g of water and whisk well. Pour into ramekins and refrigerate.
- In a large bowl whisk 4 whole eggs and 2 egg yolks into a bowl and add vanilla. Set aside.
- In a saucepan add milk and condensed milk until warm, pour it slowly into the eggs and whisk well.
- Remove the ramekin moulds from the refrigerator. The caramel should be firm or semi-set. Place a sift over the moulds and slowly pour the cream mixture.
- Cover each mould firmly with aluminium, place in a baking tray and pour boiling water halfway up the tray.
- Bake at 150°C for 45 minutes. Remove from the oven and allow to cool to room temperature while covered. Place in the fridge for 4 hours while covered with the foil.
- Remove the foil and run a small sharp knife around the edge of the mould. Place a serving plate on top and flip. The crème caramel should come off the mould smoothly. If not, give it a few firm taps on the benchtop.
- Serve and enjoy!
