FRENCH CLASSIS
The Australian Women's Weekly Food|Issue 60 2020
A silky-smooth set custard drenched in rich, dark caramel. What could be more comforting? And all made with ingredients easily found in your pantry!
FRENCH CLASSIS

CRÈME CARAMEL

PREP + COOK TIME 1 HOUR (+ OVERNIGHT REFRIGERATION) SERVES 8

You will need to start this recipe a day ahead.

¾ cup (165g) caster sugar

½ cup (125ml) water

6 eggs

2 teaspoons vanilla extract

1/3cup (75g) caster sugar, extra

300ml cream

1¾ cups (430ml) milk

1 Preheat the oven to 160°C/140°C fan.

2 Combine the sugar and the water in a medium saucepan. Stir over medium heat, without boiling, until sugar dissolves. Brush side of the saucepan with a wet pastry brush to remove any undissolved sugar crystals. Bring to the boil and boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from the heat and pour into a deep 20cm round cake pan.

3 Whisk the eggs, vanilla extract and extra sugar in a large bowl or jug.

4 Combine cream and milk in a medium saucepan and bring to the boil. Whisking constantly, pour the hot milk mixture into the egg mixture. Strain mixture through a sieve into the cake pan.

هذه القصة مأخوذة من طبعة Issue 60 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Issue 60 2020 من The Australian Women's Weekly Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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