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Vanilla-bean creme caramels
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Prep Time:
235 minutes
Cook Time:
60 minutes
Total Time:
295 minutes
Ingredients:
  • 180g caster sugar
  • 150ml milk
  • 300ml thin cream
  • 1 vanilla bean, split
Instructions:
  • In a heavy-based saucepan over low heat, combine 150g sugar and 4 tablespoons of water. Stir until the sugar dissolves. Increase the heat to medium-high and cook until the sugar caramelizes and turns golden brown. Pour the caramel into six dariole moulds and let it cool completely.
  • Heat your oven to 150°C.
  • In a saucepan, combine milk and cream. Add vanilla seeds and the bean, then bring to a boil. Remove from heat and let it sit for 30 minutes to infuse.
  • Gently whisk eggs with sugar until just combined. Mix into flavored cream until well incorporated.
  • Pour the mixture through a strainer into a jug, removing the vanilla bean. Fill the moulds with the mixture. Arrange the moulds in a roasting pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the moulds. Bake for 45 minutes, ensuring the creme caramels are firm with a slight wobble. Remove the moulds from the roasting pan and allow them to cool. Once cooled, cover them with plastic wrap and refrigerate for a minimum of 3 hours, preferably overnight.
  • Just before serving, gently run a knife along the edges to loosen the caramel, then flip it onto a plate. Enjoy with a dollop of thick cream.

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