This is DeLiCious!!!! The silky smooth baked custard is sweet, rich and creamy, the caramel gives that sweet, slightly burnt smokiness, just gorgeous! I wish I could eat the whole thing.
Compliments to Mrs. Rescued Hens for the best eggs in Northants and thank you so much, as always, Mrs. Spikings, the best human being in the world.xx
Equipment:
2 litre capacity loaf tin.
For the caramel.
In a saucepan, put in
-200ml water,
-200g 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 15-20 minutes, until the mixture has become golden.
Pour into the prepared tin and leave aside.
In a large bowl, whisk
-6 egg yolks, with
-80g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Leave aside.
Oven at 150c fan forced.
Put the kettle on to boil.
In a large saucepan, put n
-600ml double 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 hot cream.
Transfer to a jug.
Pour into the loaf tin.
Place the tin into a deep oven tray.
Fill the tray with hot water, from the kettle, to half way up the loaf tin
Bake 1 hour.
Leave the crème caramel to cool to room temperature.
Refrigerate at least 4 hrs.
Invert onto the serving plate, serve cold.
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