Creme Caramel
/
Creme Caramel
Method
To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.
Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.
Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin.
Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.
Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve.
