recipes_Australia_Issue_129_April_2017

74 recipes+ APRIL 2017

We show you how to master

this French dessert that’s

loved the world over

Crème

Caramels

Classic Crème

Caramels

SERVES 6 PREP 15 minutes + 4 hours

to chill COOK 50 minutes

1 cup caster sugar, plus ¼ cup extra

¼ cup water

300ml cream

1 cup milk

3 eggs, at room temperature

3 egg yolks, at room temperature

1 Preheat oven to 160ºC/140ºC fan-forced.

Lightly grease 6 x ⅔-cup ramekins. Combine

sugar and the water in a saucepan over

low heat; cook and stir for 2 minutes or

until the sugar dissolves. Increase heat;

bring to the boil. Gently boil for 3 minutes

or until the syrup caramelises and is

a rich brown colour. Remove from the

heat. Allow bubbles to subside. Pour toffee

into prepared ramekins, swirling each

so toffee comes about 2cm up the sides.

Place in an ovenproof dish.

2 Combine cream, milk and extra sugar in

a heavy-based saucepan; cook and stir

over low heat for 3 minutes or until sugar

dissolves. Increase heat. Bring to the boil.

Remove from heat. Cool slightly. Whisk

the eggs and egg yolks in a heatproof bowl.

Gradually whisk in the milk mixture.

Strain custard into ramekins.

3 Pour enough boiling water into

ovenproof dish to come halfway up sides

of ramekins. Bake for 35 minutes or until

just set at centres. Remove from oven.

Carefully remove ramekins from water

bath. Place on an oven tray. Chill for

4 hours or overnight until firm.

4 To serve, briefly dip base of each

ramekin into a bowl of hot water to loosen

slightly. Run a round-bladed knife around

inside of each ramekin, then turn crème

caramels out onto serving plates.

BUDGET

WINNER

$1.95

A SERVE