This is the recipe that I made when I wanted try the new, local Gippsland Jersey milk. When looking for a recipe, the one I wanted to make simply said “pour the resulting custard into a caramel-coated mould”, it didn't give the quantities, ingredients or instructions for making the caramel. So I decided to make the custard from one book and the caramel from another. The custard recipe is from Larousse Gastronomique, the caramel from D'ouceurs d'anton.
- 500 ml milk
- 1 vanilla bean split
- 2 whole eggs
- 4 egg yolks
- 125 g caster sugar
- 110 g sugar
- 4 tbsp water
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Combine the milk and split vanilla bean in a saucepan over a medium heat and bring to the boil, being careful not to let it boil over. Remove the vanilla bean.
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In a mixing bowl, whisk together the whole eggs, egg yolks and caster sugar until slightly creamy and then gradually add the boiling milk while quickly whisking the mixture.
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Strain the custard and pour it into the caramel coated mould.
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Place the mould into a bain-marie (a large baking dish with boiling water poured in until it comes half way up the mould). Cook in a preheated oven at 170˚C for approximately 40 minutes, or until the custard is lightly set.
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Take the mould from the bain-marie and allow it to cool completely before covering it with plastic wrap and placing it into the refrigerator for several hours or overnight.
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Carefully run a thin sharp knife around the side of the mould and invert onto a deep serving platter with a lip. Cut into wedges to serve.
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Place the sugar and water into a saucepan and bring to the boil.
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Continue to boil until it thickens and becomes a very light caramel colour - be careful it will turn very quickly.
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Carefully pour the caramel into an ungreased 20 cm mould, turning it in all directions to coat the bottom and sides.
- Be careful when coating the dish with the caramel - the caramel is very hot!
- Make sure your serving dish is approx 2.5 cm / 1 inch deep to hold the caramel sauce.
- I also like to use small dishes and make individual créme caramels.
