Made with whole milk, not cream. Served upturned on a serving plate is the more traditional way to show off the shiny caramel.
Caramel
100g (1/2 cup) granulated sugar. A super fine sugar is recommended so if unable
to find it in stores, just process it in a blender or food processor for a
minute or two.
3 tbsp water
Custard Cream
500 ml (2 cups) whole milk
1 vanilla pod (1 tsp vanilla extract)
2 large eggs
3 egg yolks
70g (1/3 cup) sugar
Make the caramel:
1. Put the granulated sugar and water in a small saucepan. Shake the pan first to partially dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan – keep your eye on it.) It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter.)
2. Pour the amber caramel into 5-6 ramekin dishes (or one big one), ensuring that it coats the base completely. Set aside to cool so that the caramel sets. Immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Make the custard cream:
1. Preheat the oven to 340ºF. Pour the milk into a medium saucepan, add the vanilla and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly.
2. Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler. Pour in the warm milk (not hot, temper by adding a little at a time) and whisk gently just until combined. Important to whisk gently, too much whisking will generate too much foam. Leave to rest for a minute to let the foam subside.
3. Place the ramekins into a large roasting pan lined with parchment paper. Pour the warm thin custard over the caramel in each ramekin, filling near to the top. Place the pan in the middle of the oven and pour in warm-hot water around the ramekins so that it comes to about half or 2/3 of the way up.)
4. Bake for about 40 minutes or until set (they are not cooked properly if there is a dip in the middle.) A knife inserted should come out clean.) Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. Using a sharp knife, loosen the creams all around the sides ensuring it reaches the bottom. For an even easier release, plunge the bottom of the ramekins in boiling water for 30 seconds.) Quickly turn upside down directly on to the serving plates and shake/tap to release them.When cool, transfer to the fridge and chill for at least 2 hours or overnight.
Comments
Post a Comment