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:

1. 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.
2. Raise heat to high, bringing mixture to a boil. Allow to boil for five minutes or until mixture has turned golden.
3. Remove from heat and let cool until bubbles have depleted. Pour into six ramekins and let set.
4. In a saucepan over medium heat, combine cream, vanilla and milk. Cook until bubbles form, stirring occasionally and remove from heat.
5. In a bowl, whisk together eggs and sugar. Whisk in cream mixture and strain. Pour into ramekins.
6. 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.
7. Remove from oven, let cool and refrigerate desserts overnight. 

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