Helen RandellCreme Caramels
December 11th 2008 21:07
Makes 8
150g sugar
2 tablespoons water
Custard
1/2 vanilla bean or two drops vanilla essence
375ml milk
375ml cream
150g caster sugar
6 eggs
Preheat the oven to 160 degrees C.
Prepare the caramel: bring sugar and water to the boil in a small saucepan and simmer until it turns a rich golden brown. Pay attention towards the end of the cooking as the caramel continues to cook even after it is removed from the heat. When the right colour is obtained, pour the caramel into the mould and swirl it around to coat the bottom and sides.
Meanwhile, place the vanilla bean or essence into the milk and cream and bring to the boil. Whisk the eggs and sugar well in a bowl, then pour in the milk and cream, whisking as you pour. Strain the mixture into the caramel coated mould and palce in a bain-marie 1/3 filled with water.
Place in a preheated oven and bake for about an hour, until the custards are set and wobble a bit when shaken.
Remove from the oven and allow to cool, then refrigerate until serving.
To serve, pass a thin-bladed knife around the side of the mould and invert over a large plate. Give the mould a shake to loosen the custard. Serve with some of the caramel syrup.
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