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.
Creme caramel
Technically, it's for sharing but we won't tell.
- 25 mins preparation
- 1 hr cooking
- 6 hrs marinating
- Serves 8
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Ingredients
- 3/4 cup (165g) caster sugar
- 1/2 cup (125ml) water
- 6 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (75g) caster sugar, extra
- 1 1/4 cup (310ml) thickened (heavy) cream
- 1 3/4 cup (430ml) milk
Method
- 1Preheat the oven to 160°C (140°C fan-forced).
- 2Stir 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.
- 3Whisk eggs, extract and extra sugar in large bowl.
- 4Bring cream and milk to the boil in medium saucepan. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
- 5Place pan in baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until set.
- 6Remove creme caramel from baking dish. Cover; refrigerate overnight.
- 7Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.
Notes
You can use a 300ml carton of cream in this recipe.
