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Classic creme caramel
Classic creme caramel
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Indulge in a timeless favorite: Creme caramel guaranteed to please all taste buds.
Ingredients:
  • 160g (2/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 900ml milk
  • 4.40 gm vanilla essence
  • 6 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 160g (2/3 cup) caster sugar, extra
Instructions:
  • Preheat your oven to 200°C. Place one oven shelf in the center position and line the base of a large roasting pan with a tea towel, folded to fit.
  • In a small saucepan, combine sugar and water and cook over low heat, stirring until the sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for 5-8 minutes until the caramel turns a rich golden color, brushing down the sides of the pan occasionally with a wet pastry brush. Be careful not to burn it.
  • Pour the mixture into an ungreased 20cm cake pan without a non-stick coating, ensuring the caramel clings to the base and sides. Swirl the pan to coat evenly. Allow it to cool and harden in a lined roasting pan while you make the custard mixture.
  • In a medium saucepan, gently heat the milk on medium heat for 5 minutes without boiling. Allow to cool for 5 minutes, then mix in the vanilla essence.
  • In a large heatproof bowl with a pouring lip, combine whole eggs, egg yolks, and extra sugar using a fork until well mixed. Set the bowl on a damp cloth and slowly stir in the milk. Strain the custard mixture through a fine strainer into a prepared cake pan and cover with foil.
  • Fill a large heatproof jug with hot tap water. Place a roasting pan in the middle shelf of the oven and add enough hot water to the pan to reach halfway up the cake pan's side.
  • Lower the oven temperature to 160°C and bake for 60-70 minutes, or until a knife inserted in the center of the custard comes out clean or with a slight amount of gently set custard on it.
  • Remove the cake pan from the bain-marie and let it cool for 2 hours. Cover with plastic wrap and refrigerate for 6 hours or overnight. To serve, run a knife around the edges of the pan, then flip onto a serving plate and cut into wedges.

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