Australian Gourmet Traveller - (06)June 2019 (1)

120 GOURMET TRAVELLER

30 gmcurrants

200 mlCalvados

4 eggs

2 eggyolks

80 gm(1/3cup)caster sugar

260 mlmilk

CARAMEL

300 gm(11/3cups)sugar

1 Combinethecurrantsand

Calvadosin a largebowl,and

leavetomaceratefora day.

2 Combinetheeggs,egg

yolksandsugarwitha whisk

ina heatproofmixingbowl(do

not overbeat; it will create air

SHANNONBENNETT

Calvados crème caramel

MAKES 6

Begin this recipe a day ahead to maceratethecurrants.

bubbles).Warmthemilkin

a saucepanuntiljustaboutto

boil,thenpourit overtheegg

mixture,whiskingconstantly

untilcombined.Strainthe

Calvadosfromcurrantsand

incorporateit intothecustard

(reservecurrants).Passthe

custardthrougha finesieve.

3 Forcaramel,combinesugar

and50mlwaterin a heavy-

basedsaucepanandcook

overmediumheatuntila light

goldencolour(3-4minutes;

thetemperatureshouldbe

between 128-132°C on a sugar

thermometer).Stirin 50ml

water(becareful,hotcaramel

willspit),andboilfor2 minutes.

4 Preheatovento100°C.Pour

caramelinto6 dariolemoulds

tocoverbasesandleavefor

20 minutestoset.Pourthe

custardoverthecarameluntil

mouldsarethree-quartersfull.

Placea teaspoonofreserved

currantsin eachmould.Place

themouldsin a bakingtray,and

pourboilingwaterintothetray

tocomehalfwayupthesidesof

themoulds.Bakefor 45 minutes.

Cool,thenrefrigerateforat

least 30 minutesoruntilready

toserve.

5 Toserve,placeeachmould

inwarmwater,thengently

invertontoa smallserving

plate.Crèmecaramelsare

best served within 24 hours.