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Creme caramel
Creme caramel
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Light and indulgent creme caramel for guilt-free pleasure.
Ingredients:
  • 160g (2/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 875ml (3 1/2 cups) reduced-fat milk
  • 8.80 gm vanilla essence
  • 4 eggs, at room temperature
  • 4 egg whites, at room temperature
  • 175g (3/4 cup) caster sugar, extra
Instructions:
  • Heat your oven to 200°C.
  • In a small saucepan, combine sugar and water 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 syrup turns a dark-golden color, occasionally brushing down the sides of the pan with a wet pastry brush.
  • Pour the syrup into a loaf pan measuring 11.5 x 21.5cm and with a depth of 6cm. Tilt the pan to ensure the syrup evenly coats the base. Set aside.
  • Warm milk in a saucepan until just heated. Remove from heat, then stir in vanilla. In a bowl, combine eggs, egg whites, and extra sugar using a fork. Slowly add the milk mixture, stirring until well combined.
  • Strain the custard mixture into the loaf pan through a fine sieve. Cover with foil, then place the pan in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the loaf pan. Bake at 160°C for 1 hour, or until a knife inserted in the center comes out clean. Let it cool for an hour, then chill overnight in the fridge after covering with plastic wrap to set.
  • Take out of the fridge and let sit for 45 minutes to reach room temperature. To serve, gently run a knife around the edges of the pan to release the custard, then invert onto a plate with a rim. Slice and serve.

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