Sometimes when recipes call for one large serving size I like to make it smaller and make individual portions, for example when I make sand crab lasagne I like to make the lasagne into little individual ramekins … the same goes for when the recipe calls for individual portions. sometimes I like to make one large one… this is what happened with the ‘Creme Caramel’… it looks so decadent large. When entertaining it’s important to keep these little tricks in mind, as they can change how the table interacts and shares with each other.
This recipe is from Donna Hay, however I doubled the about of caramel syrup… there is nothing worse than not having enough of the good stuff! Next time I think I will actually double the whole thing… to make the creme caramel higher…. mine was a touch flat. If you do this your baking time will be a bit longer.
- 2/3 cup caster sugar ** I doubled this amount to 2 x 2/3 cups
- 1/3 cup water ** I doubled this amount to 2 x 1/3 water
- 3/4 cup milk
- 3/4 cup single cream
- 2 eggs
- 4 eggs yolks, extra
- 1/3 cup caster sugar, extra
- 2 teaspoons vanilla extract
Preheat the oven to 150 degrees. Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook for 8-10 minutes or until mixture is dark golden brown. Pour the syrup into one large oven proof dish (20cm) and set aside for 5 minutes or until the caramel is set.
Place the milk and cream in a saucepan over medium heat until it just comes to the boil. Remove from heat.
Place the eggs, extra yolks, extra sugar and vanilla in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Strain the mixture and pour into the dish. Place the dish in a water bath*. Bake for 35 minutes or until set. Remove from the water bath and refrigerate for 2 hours or even better overnight.
Remove creme caramel at least 30 minutes before serving it. Run a knife around the edge to make sure there is no stick. Flip out onto a large plate.
*Making a water bath is really easy. Just place a folded tea towel in the bottom of a large baking dish or high tray and fill with boiling water until the boiling water comes half way up the side of your creme caramel dish. The tea towel on the base prevents your creme caramel dish sliding around too much.
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