recipes_Australia_Issue_129_April_2017

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APRIL 2017 recipes+ 75

RECIPES

STUART SCOTT & ROB SHAW

Chocolate Crème

Caramel

SERVES 8 PREP 20 minutes + 6 hours

to chill COOK 50 minutes

COST $2.70 a serve

1 cup caster sugar, plus ½ cup extra

¼ cup water, plus ⅔ cup extra

300ml cream

1 cup milk

100g dark eating chocolate, chopped

3 eggs, at room temperature

3 egg yolks, at room temperature

1 orange

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

Line an ovenproof dish with a clean

folded tea towel. Grease a 20cm (base

measurement) round cake pan. Combine

sugar and the water in a saucepan over

low heat; cook and stir for 2 minutes or

until sugar dissolves. Increase heat; bring

to the boil. Gently boil for 3 minutes or

until syrup caramelises and is a rich brown

colour. Remove from heat. Allow bubbles

to subside. Pour toffee into prepared pan,

swirling so toffee comes about 2cm up

the side. Place in prepared dish.

2 Combine cream, milk and half of the

extra sugar in a heavy-based saucepan;

cook and stir over low heat for 3 minutes

or until the sugar dissolves. Increase heat.

Bring to the boil. Remove from heat. Whisk

in chocolate until melted and smooth.

Cool slightly. Whisk eggs and egg yolks in

a heatproof bowl. Gradually whisk in milk

mixture. Strain custard into pan.

3 Pour enough boiling water into ovenproof

dish to come halfway up side of pan. Bake

for 40 minutes or until just set at centre.

Remove from oven. Carefully remove from

water bath. Place on an oven tray. Chill for

6 hours or overnight until firm.

4 Meanwhile, to make candied orange zest,

using a zester, peel orange rind into long, thin

strips. Combine remaining extra sugar and

the extra water in a saucepan; cook and stir

over low heat for 2 minutes or until sugar

dissolves. Bring to the boil. Add zest; simmer,

uncovered, for 5 minutes or until mixture

is golden brown. Using a slotted spoon, lift

zest from syrup to a wire rack. Cool.

5 To serve, briefly dip base of pan into

a bowl of hot water to loosen slightly.

Run a round-bladed knife around inside

of pan, then turn crème caramel out

onto a large serving plate. Serve topped

with candied orange zest.

SAVE TIME

Omit candied

orange zest

(step 4). Serve

topped with

strawberries

instead

+ MAKING TOFFEE Boil sugar

syrup until it turns a rich brown.

Remember it will continue to cook

(and deepen in colour) when removed

from the heat. If you overcook the

toffee, it will be dark and bitter.

+ SMOOTH OPERATOR Pour

custard through a fine sieve before

baking for a creamy velvet result.

+ DON’T OVERCOOK Bake custard

until just set at centre; it should still be

wobbly. Custard will set on chilling.

TIPS & TRICKS