Classic hits

SHANNON BENNETT

Calvados crème caramel

MAKES 6

Begin this recipe a day ahead to macerate the currants.

30 gm currants
200 ml Calvados
4 eggs
2 egg yolks
80 gm (1/3 cup) caster sugar
260 ml milk

CARAMEL

300 gm (11/3 cups) sugar

1 Combine the currants and Calvados in a large bowl, and leave to macerate for a day.

2 Combine the eggs, egg yolks and sugar with a whisk in a heatproof mixing bowl (do not overbeat; it will create air bubbles). Warm the milk in a saucepan until just about to boil, then pour it over the egg mixture, whisking constantly until combined. Strain the Calvados from currants and incorporate it into the custard (reserve currants). Pass the custard through a fine sieve.

3 For caramel, combine sugar and 50ml water in a heavy-based saucepan and cook over medium heat until a light golden colour (3-4 minutes; the temperature should be between 128-132°C on a sugar thermometer). Stir in 50ml water (be careful, hot caramel will spit), and boil for 2 minutes.

Preheat oven to 100°C. Pour caramel into 6 dariole moulds to cover bases and leave for 20 minutes