This family-sized creme caramel recipe is served in a large pan rather than individual pots so you can scoop out as much as you need. This classic French recipe is completely unbeatable for dessert.
You’ll need these …
Mondo 20cm Cake Pan (Kitchen Warehouse)
Oxo Good Grips Balloon Whisk (Myer)
Ingredients
Method
Preheat the oven to 160°C (140°C fan-forced).
Stir sugar and the water in medium heavy-based frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour caramel into a deep 20cm round cake pan.
Whisk eggs, vanilla and extra sugar in large bowl.
Bring cream and milk to the boil in medium saucepan. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
Place cake pan in baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until set.
Remove pan from baking dish. Cover; refrigerate overnight.
Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.
You will need to start this recipe a day ahead.
Crème caramel will keep in the fridge for up to 3 days.
Test Kitchen tip
Making creme caramel
The key thing when making a crème caramel is to take the sugar syrup far enough that it takes on an amber colour but not so far that it burns. The slight bitterness offsets the sugar and works with the custard layer.
How long will creme caramel keep?
Crème caramel will keep in the fridge for up to 3 days.
Help! The caramel has stuck to the pan!
If there is caramel stuck to the cake pan after inverting, place the cake pan in a sink filled with a little boiling water to dissolve, then pour it over the crème caramel.
Related stories
Native ad body.
Native ad body.
Native ad body.
