FRENCH CLASSIS

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!

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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.