As seen on Masterchef New Zealand – It’s hard to find anyone who doesn’t like this dessert.
- Ingredients Caramel (for 6):
- 100g castor sugar
- 650ml milk
- 1 vanilla pod
- 125g castor sugar
- 3 egg yolks
- 3 beaten eggs
Place the sugar in a pot and heat till it dissolves and begins to caramelize. It needs to be a rich caramel colour. To keep the colour even, tip the ot from side to side as the sugar cooks.
Remove from the heat and carefully add 2tbsps water to stop the cooking. Watch out for splattering. Pour into 6 ramekins and leave to cool.
Place the milk and vanilla pod in a pot and bring it to the boil. Remove from the heat.
In a large bowl combine the egg yolks, eggs and sugar. Beat till pale. Carefully add the hot milk stirring continuously to prevent the eggs from curdling. Once all the milk has been added, strain the mixture through a fine sieve.
Skim the foam off the surface of the custard mixture and use a jug to fill each ramekin.
Place the ramekins in a roasting pan. Add enough hot water to come half way up the sides of the ramekins.
Cook for 35-40 minutes at 180°C till firm to touch. Remove from the oven and chill thoroughly before serving.
To serve, run a small paring knife around the inside of each ramekin to loosen the crème caramel. Tip upside down onto a serving plate. Serve with whipped cream.