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.
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Ingredients
Method
1.Preheat the oven to 160°C (140°C fan-forced).
2.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 toffee into deep 20cm round cake pan.
3.Whisk eggs, extract and extra sugar in large bowl.
4.Bring cream and milk to the boil in medium saucepan. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
5.Place pan in baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until set.
6.Remove creme caramel from baking dish. Cover; refrigerate overnight.
7.Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.
You can use a 300ml carton of cream in this recipe.
Note
