Creme caramel

Ingredients

Caramel

• 3/4 cup caster sugar
• 3 Tbsp water

Custard

• 6 eggs (you will use 2 whole eggs and 4 yolks)
• 1/2 cup caster sugar
• 2 cups full-cream milk
• 1 vanilla bean, or 1 tsp vanilla extract

Directions

1. Preheat the oven to 160°C. The equipment you will need includes two small saucepans, cooktop, large mixing bowl, whisk, sieve, a large jug, four large ramekins, deep baking tray, and an oven.
2. For the caramel: place the sugar and water in a small saucepan and allow the sugar to dissolve over a moderate heat. To help the sugar dissolve, occasionally swirl the pan in small circles — do not stir the sugar mixture. Once it starts to bubble, keep a close eye on it and wait for the liquid to turn to a deep caramel colour. Immediately remove the caramel from the heat and pour one-quarter into each ramekin. Being careful not to touch the caramel, gently swirl each ramekin in small circles to ensure that the caramel evenly coats the base and reaches the edges at the bottom.
3. For the custard: Separate four eggs, putting the whites aside for another use. Tip the four yolks into a large mixing bowl and break the last two eggs (white and yolk) straight into the large bowl. Add the sugar to the eggs and whisk together until the mixture is thick and pale in colour.
4. Put milk and vanilla (if using the vanilla bean, slice it open down its length, open it up and scrape the seeds out) in a small saucepan and bring to the boil, then pour it into the egg mixture while whisking continuously to ensure the mixture doesn’t ‘split’. Allow it to rest for a minute or so, and then skim off any foam with a ladle or large metal spoon.
5. Strain the custard mixture through the sieve into the large jug. Place the ramekins (with their caramel bottoms) in a deep roasting tray. Pour custard into each ramekin on top of the caramel, stopping before you reach the top. Carefully add cold water to the tray to come about halfway up the ramekins.
6. Place the tray in the oven and cook for 30 minutes, or until the custard is set. It should be slightly jiggly in the middle but fairly firm around the edges.
7. Once set, allow to cool completely and then place in the fridge to chill for a few hours, preferably overnight. You can make it up to three days in advance.
8. To serve, run a thin knife carefully around the edge of each ramekin. One at a time, place a shallow serving dish on top of the ramekin and flip ramekin and dish over together. Gently shake until the custard de-moulds itself. The caramel will blanket the custard. Best served immediately.