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Vanilla & cointreau creme caramel
Vanilla & cointreau creme caramel
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Toffee: a versatile and delightful treat for all ages, perfect for cracking, stretching, or coating your favorite snacks.
Ingredients:
  • 125ml (1/2 cup) water
  • 430g (2 cups) caster sugar
  • 560ml (2 1/4 cups) milk
  • 1 tsp vanilla bean paste
  • 6 eggs, at room temperature
  • 3 egg yolks, at room temperature
  • 20.00 ml Cointreau liqueur
Instructions:
  • Preheat your oven to 200°C, then line the base of a roasting pan with a perfectly folded tea towel.
  • In a small saucepan, combine water and 270g (1 1/4 cups) of sugar. Cook over low heat, stirring, until sugar fully dissolves. Increase heat to high and bring to a boil. Let it boil without stirring, occasionally brushing down the sides with a wet pastry brush, for 8-10 minutes or until golden in color.
  • Transfer the toffee into a deep, 20cm round cake pan and carefully set it in the roasting pan. Allow it to cool and solidify.
  • Warm the milk in a saucepan over medium heat for 5 minutes, being careful not to let it boil. Allow it to cool for 5 minutes before adding vanilla.
  • Combine eggs, egg yolks, Cointreau, and sugar in a large heatproof bowl and whisk until smooth. Slowly incorporate the milk mixture, whisking constantly. Strain the mixture over the toffee using a fine sieve.
  • Place the roasting pan with enough hot water to reach halfway up the side of the cake pan. Cover the cake pan with foil.
  • Lower the oven temperature to 160°C and bake for 1 hour, or until a knife inserted into the center comes out clean or with a slight amount of custard on it.
  • After removing the cake pan from the roasting pan, allow it to cool for 2 hours at room temperature. Cover it with plastic wrap and refrigerate for 6 hours or overnight until chilled. Gently run a sharp knife along the inside edge of the pan, then invert onto a serving plate.

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