Basic Creme Caramel
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vanilla essence||2 Teaspoon|
|Castor sugar||1⁄3 Cup (5.33 tbs) (Extra)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Thick cream||300 Milliliter|
Combine sugar and water in medium heavy-based saucepan, stir constantly with wooden spoon over medium heat, without boiling, until sugar is dissolved.
Use pastry brush dipped in water to brush any sugar crystals down from side of pan before mixture boils.
Bring sugar mixture to boil, boil rapidly, uncovered, without stirring, for about 5 minutes or until mixture turns light golden brown.
Pour caramel into deep 20cm round cake pan (it doesn't need greasing); hold pan with cloth.
Quickly tilt pan to coat base evenly.
There is no need to spread the caramel up side of pan.
It is correct the caramel sets at this stage.
Lightly whisk eggs, essence and extra sugar together in bowl.
Do not over-beat or custard will be too aerated.
Combine milk and cream in saucepan, bring to boil, allow bubbles to subside from edge of pan.
Gradually whisk milk mixture into egg mixture; strain into cake pan over caramel.
Place cake pan in baking dish with enough boiling water to come halfway up side of pan.
Bake in moderately slow oven for about 40 minutes or until custard is just set; it will set more on cooling.
Remove from water, stand several hours to cool to room temperature.
Cover pan, refrigerate overnight.
This method will ensure the caramel will coat the custard when it is turned out.
Use your fingers to pull the top of the custard from around the side of pan.
It shouldn't stick to pan, but, if you're in doubt, run around the edge of the custard carefully with a knife or spatula.
Invert custard onto serving dish, serve with whipped cream.