Crème caramel

Cream

Get on top

Cream
You will cop
Cream
Don't you stop
Cream
Sh-boogie bop

This song from Prince pops into my head everytime I use cream in desserts. You're rolling your eyes at me. Lame, I know. OK, moving on.

I'd always thought it was fiddly to make crème caramel, but it was so easy! It is now one of the desserts I never order in restaurants anymore, since I can make it myself.

When baking or making desserts, go FULL FAT all the way. The taste is superior when you use full fat products, and because of the higher fat content, they keep better too.

However, in the interest of my waistline (I gotta stop pigging out on the cookies I bake!), I've used light milk instead. Gasp! Forgive me, my Sweet Tooth Fairy, but Mr Pantry does not think the muumuu is sexy. I'm afraid he might divorce me if the only thing I can fit into is a muumuu. Haha. And perhaps also put a paperbag over my head when we go out.

Anyhoo, this crème caramel is so luscious, so smooth, almost melting in your mouth - it blew my tastebuds out of this galaxy. Like they say in Hollywood, I die!

Recipe from The Australian Women's Weekly cookbook: Cooking Class Basic
Prep time 20 minutes
Cooking time 50 minutes

Ingredients:

• ¾ cup (165g) caster sugar
• ¾ cup (180ml) water
• 6 eggs (60g each egg, but I used 70g ones)
• 2 tsp vanilla essence (I used extract)
• ⅓ cup (75g) caster sugar, extra
• 1¾ cups (430ml) milk (I used light milk)
• 300ml thickened cream (err... I used full fat)

Method:

1. Combine sugar and water in medium saucepan over medium heat; stirring constantly without boiling until sugar dissolves. Use pastry brush dipped in water to brush any sugar crystals down from the side of the pan before mixture boils.
2. Bring sugar mixture to a boil; boil rapidly, uncovered, without stirring, about 5 minutes or until sugar mixture turns a light golden brown.
3. Pour caramel into a deep 20cm round cake tin, hold tin using cloth. Quickly tilt tin to coat base evenly with caramel. Caramel will set at this stage.
4. Lightly whisk eggs, extract and extra sugar in medium bowl. Don't overwhisk. Combine milk and cream in medium saucepan, bring to a boil. Reduce heat, allow bubbles to subside from side of pan. Gradually whisk milk mixture into egg mixture; strain into cake pan over caramel.
5. Pre-heat oven to 160 degree celsius. Place cake tin in baking dish with enough boiling water to come halfway up side of the tin. Bake about 40 minutes or until custard is just set; it will set further on cooling. Remove cake tin from water, cool to room temperature, then cover and refrigerate overnight.
6. Run a knife carefully around the edge of the custard. Place a dish deep enough to catch the caramel over the cake tin, invert the tin, and serve!

Notes:

• Serves 8.
• Recipe must be made a day ahead, to allow the caramel to liquify. It will keep for up to 4 days, refrigerated and covered.
• Instead of a cake tin, you can use individual ramekins.

Have a sweet day everyone.