Food & Wine
Crème caramel
Craving something naughty? This gluten-free crème caramel is sure to satisfy your sweet tooth.
Serves: 6
Ingredients:
- 300ml of thickened cream
- 1 ¼ cups of caster sugar
- 1 teaspoon of vanilla extract
- 6 eggs
- 1 ½ cups of milk
Method:
- After preheating your oven to 170°C, add three-quarters of a cup of sugar and one cup of water to a saucepan, stirring over low heat until sugar is dissolved.
- Raise heat to high, bringing mixture to a boil. Allow to boil for five minutes or until mixture has turned golden.
- Remove from heat and let cool until bubbles have depleted. Pour into six ramekins and let set.
- In a saucepan over medium heat, combine cream, vanilla and milk. Cook until bubbles form, stirring occasionally and remove from heat.
- In a bowl, whisk together eggs and sugar. Whisk in cream mixture and strain. Pour into ramekins.
- Place ramekins in a baking dish on top of a folded tea towel. Fill dish with boiling water halfway up the ramekins. Bake for half an hour.
- Remove from oven, let cool and refrigerate desserts overnight.
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