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.
This story is from the Issue 60 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 60 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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