This weekend was a long weekend in Melbourne (for lucky people who took Monday off) so naturally there needed to be some desert making involved…I decided to make some creme caramel.
Ingredients
For the caramel:
2/3 cup brown sugar
1/3 cup water
For the creme:
2/3 cup milk
3/4 cup cream
2 eggs (whole)
4 more egg yolks
1/3 cup caster sugar
1 1/2 teaspoons vanilla extract
Pre-heat the oven to 150 degrees celcius.
Place the brown sugar and water in a saucepan over low heat and stir until sugar is disolved. Increase the heat and boil for 8-10 minutes or until the syrup is a deep golden colour.
Pour into 4 x 3/4 cup capacity ramekins. Set aside for 5 minutes to allow the caramel to set.
To make the custard, place the milk and cream in a saucepan over low heat and heat until warm.
Place the eggs, extra egg yolks, sugar and vanilla into a bowl and whisk until well combined.
Slowly pour over the milk mixture while whisking well to combine.
Strain and pour over the caramel in the ramekins.
Place the ramekins in a baking tray and pour enough hot water to come 3/4 of the way up to the sides of the ramekins (or thereabouts – depends on how deep your baking tray is)
Bake for 35 minutes or until the custard is set (just stick a fork in – if it comes out clean it’s set).
Remove from the tray and refrigerate until cold.
To serve, dip the base of the ramekin into hot water for 10 seconds, invert onto a plate.
Normally the caramel is supposed to be a bit more caramel in colour, mine came out a bit light 
This recipe was adapted from Donna Hay’s Modern Classics Book 2
