Crème Caramel.

Vanilla Crème Caramel.

Equipment:

6x150ml capacity dariole moulds.

Deep oven tray.

In a saucepan, put in

-150ml water,

-150g caster sugar.

Cook, without stirring on low heat until the sugar has dissolved. Bring to the boil, turn the heat up to medium, cook for around 10-12 minutes, until the mixture has become golden.

Pour into the prepared tins and leave aside.

In a large bowl, whisk

-4 eggs, with

-50g caster sugar, 

-1tsp vanilla bean paste,

-pinch of salt.

Leave aside.

Oven at 140c fan forced.

Put the kettle on to boil.

In a large saucepan, put n

-300ml single cream,

-300ml milk.

Cook on low heat to just below boiling point.

Add

-1/2 cup of hot milk to 

-egg/ sugar mixture,whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling.

Then add the rest of the mixture. 

Transfer to a jug. 

Pour into the moulds. 

Place the moulds into the deep oven tray.

Fill the tray with hot water, from the kettle, to half way up the ramekins.

Bake 35 minutes.

Leave the crème caramel to cool to room temperature. Refrigerate at least 4 hrs.

Invert onto the serving plate, serve cold.