Crème Caramel

A smooth and creamy dessert, this crème caramel has that beautiful burnt toffee flavour accompanied by a smooth and creamy layer of custard.

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: French

Keyword: caramel, custard, toffee

Preheat oven to 150 degrees Celsius.
To make the caramel, add the sugar and water and replace the lid. This will wash down the sides of the pot so the caramel doesn't crystallise and spoil. Once the sugar is dissolved and the liquid is clear, remove the lid and continue simmering until it is a dark golden brown. Do not stir at all. Swirl the pan if you must but do not stir it - it will crystallise and spoil.
1/2 cup caster sugar, 1 cup water
Pour into a 25cm cake tin or ceramic dish. Allow to cool.

Add milk, cream, sugar and vanilla to a saucepan. Heat on medium and stir until the sugar has dissolved. Let the mixture summer until foamy on top like a latte.
1/4 cup caster sugar, 1 cup full cream milk, 1 cup thickened cream, 1 vanilla bean
In another bowl beat the eggs and egg yolk.
3 large eggs, 1 large egg yolk
Strain the milk mixture into another bowl or saucepan. Slowly pour the milk mixture into the eggs while whisking. This will temper the eggs. Pour into the cake tin.
Prepare a water bath by laying a towel in the bottom of a large baking dish. Place the cake tin in the dish and fill 2/3 way up with hot (not boiling) water. Cover the custard with foil, making two holes for steam to escape. Bake for about 55-60 minutes. The water should never boil.
Remove from the oven and water. Cool on the stovetop before refrigerating.
To serve, run the bald of a knife around the edge of the caramel, invert and serve very cold.