Name: Crème caramel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 - 6 servings
Cuisine: Bake
Ingredients: 150 g demerara sugar; 80 ml water; 1 tsp Sheridans gelatine powder; 180 ml milk; 180 ml cream; 2 eggs large; 4 eggs just the yolks; 75 g castor sugar; 2 tsp vanilla extract

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Ingredients (9)

150 g	demerara sugar
80 ml	water
1 tsp	Sheridans gelatine — powder
180 ml	milk
180 ml	cream
2	eggs — large
4	eggs — just the yolks
75 g	castor sugar
2 tsp	vanilla — extract

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Method:

Preheat oven to 150°C.

Heat the demerara sugar and water until dissolved, bring to a boil and simmer for 10 minutes or until golden in colour. Pour into the bottom of 4 small ramekins and set aside to cool. Sprinkle the gelatine over 2 tablespoons water and allow to bloom. Set aside.

Combine the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the gelatine. Whisk the eggs, yolks, sugar and vanilla together and slowly whisk in the hot milk. Pour into the caramel-filled ramekins, place in a roasting dish and fill half-way up the sides of the ramekins with hot water.

Bake in a preheated oven for 35 minutes or until just set.

When the caramels wobble like jelly, they are ready. Remove from the roasting tray and place in the refrigerator for at least 2 hours. Turn out the crème caramels by running a knife around the rim and place a plate on top. Flip the plate over to release the caramel.

Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here.

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