Recipe Category: Desserts
This classic French dessert needs no introduction!
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes (plus refrigeration time)|
- 200g caster sugar
- 1/3 cup water
- 2 cups full cream milk
- 100g caster sugar, extra
- 6 large eggs
- 1 teaspoon vanilla extract
- cream, for serving
Combine caster sugar and water in a heavy based saucepan and heat, stirring until dissolved. Boil without stirring until a deep golden caramel. Working quickly, pour caramel evenly into the base of 12 x ½ cup ramekins and swirl lightly so the caramel comes up the sides. Add milk to the same saucepan and heat, stirring until milk is almost boiling and remaining caramel has dissolved into the milk. Whisk eggs and sugar together and mix in hot milk and vanilla. Strain into a jug, pour into ramekins and place in a baking dish. Fill the baking dish halfway up the sides of the ramekins with boiling water. Bake at 150°C for 30 minutes or until just set. Refrigerate, preferably overnight so the caramel softens. To serve, run a knife around the edges to release the custards and carefully upturn onto serving plates. Serve with extra cream.