Crème Caramel
It was my dad’s birthday this weekend and this is his favourite. He was absolutely thrilled! It will not be too sweet either. Enjoy!
Crème Caramel
Caramel:
75g granulated/caster sugar
Custard:
4 large eggs, room temp
55g granulated sugar
20g vanilla sugar
500ml milk, whole (3.5% fat)
Pinch of salt
In a large, dry saucepan with a heavy bottom, spread the sugar in an even layer. Heat on medium without stirring, only swirl the pan if needed; until golden amber in colour. Immediately remove from heat and pour into an 18cm/7” round pan. Rotate the pan to evenly coat the base with the caramel. Set aside to cool.
In a large bowl, beat the eggs with sugar, vanilla sugar and salt, 2-3 mins. Gradually beat in milk. Skim off all foam until you see the yellow custard beneath. Let custard rest while preheating the oven to 150C/300F non convection. Strain the custard into the pan over the cooled caramel. Cover tightly with aluminum foil.
Place pan into a water bath with hot water inside coming halfway up the pan. Bake 50-60min or until sides are mostly set but the middle still wobbles. Remove from water bath and let cool until fully room temperature, then refrigerate overnight to fully set.
Gently run a spatula around the edge to loosen. Confidently and quickly flip the pan over into a deeper serving plate as shown in the video. Carefully lift off. Slice and serve with caramel spooned on top.