10 of the best… DESSERTS

FRANCE

classic crème caramel

Makes 6 Takes 1 hr + cooling

sunflower oil, to grease

FOR THE CARAMEL

60ml water
180ml castor sugar

FOR THE CUSTARD

500ml milk
250ml cream
4 eggs
60ml castor sugar
5ml vanilla essence

1 Preheat oven to 160°C. Line the base of a roasting pan with a tea towel. Lightly grease 6 x 160ml moulds.

2 For the caramel, heat the water and sugar in a small saucepan over low, stirring until the sugar has dissolved. Increase heat to medium, bring to a boil and cook, without stirring, for about 8 minutes, or until a light golden caramel forms. Pour the mixture evenly among the prepared moulds. Place in the prepared pan and set aside.

3 For the custard, place the milk and cream in a saucepan on low and heat to just before boiling point. Remove from heat. Whisk together the eggs and sugar. Slowly add the hot milk, whisking constantly until well combined. Stir in the vanilla. Tip the custard into a large jug.

4 Strain the custard through a sieve into the moulds. Pour enough boiling water into the roasting pan to reach halfway up the sides of the moulds. Bake for about 30 minutes, or until the custards are just set with