Summer is over but the Autumn season is colourful and eases us into the colder months. A great time for a warm and fuzzy dessert. Creme Caramel is a silky smooth dessert that is easy to make. Enjoy.
300ms single cream
1 vanilla bean, split in half lenghtways
finely grated zest of 1 orange
1 cup caster sugar
3 egg yolks
60g caster sugar
Preheat the oven to 150°C (fan-forced). In a large saucepan, combine milk, cream, vanilla bean and zest over a low heat. Cook until warm, then set aside for an hour.
Add the sugar with 1⁄2 cup water to a medium saucepan over a low heat and stir until sugar dissolves. Increase heat to medium and cook for 10–15 minutes or until syrup turns a caramel colour.
Divide the caramel into 6 x 125ml (1⁄2 cup) capacity ramekins, swirling to coat base and sides.
Whisk the eggs and extra egg yolks and caster sugar in a bowl. Add the cooled cream and milk into egg mixture, then whisk. Strain into ramekins, over caramel.
Place ramekins in a deep baking dish and pour hot water into dish, halfway up ramekins. Place dish in oven and cook for 35–45 minutes or until set. Remove ramekins from oven and place in fridge until cold. To serve, dip base of each ramekin in hot water for 10 seconds, then invert on a plate.