Friday, August 5, 2011

Crème Caramel from Rockpool


I LOVE custard, creme brulees and creme caramel the same! I came across this recipe from the Rockpool website, recipe taken from "The Food I Love’ by Neil Perry. I just had to try it out this weekend and I LOVE IT! hence, it is my new post!

This is the first time I made it and it turned out beautifully. It was creamy and tasted delicious and not too "eggy"...

Serves 6

Ingredients

1 litre milk
115g caster sugar
1 vanilla bean pod, split lengthways and seeds scraped out
6 eggs
6 egg yolk

For the caramel
225g caster sugar

Method

Combine the milk, sugar and vanilla bean and seeds in a saucepan and bring slowly to the boil. Remove the pan from the heat and leave to stand for 1 hour to infuse.

Meanwhile, to make the caramel, bring the sugar and 125ml warm water to a gentle simmer, stirring briefly to dissolve the sugar. Do not stir once it is simmering. Watch the sugar and water carefully, and simmer only until it starts turning a deep caramel colour. Immediately remove the pan from the heat and carefully pour equal amounts of the caramel into six moulds. Hold the moulds at the top of the rim and swirl to coat the moulds halfway up their sides with the caramel. Set aside.

Preheat the oven to 190°C. Lightly mix the eggs and yolks in a bowl. Strain the cooled milk mixture into the egg mixture, slowly whisking. Strain again and pour into the moulds. Lay a tea towel on the bottom of a roasting tin or bain-marie that is deeper than the moulds. Put the moulds in and half fill the tin with hot water. Cover the tin with foil and place in the centre of the oven and cook for 30-55 minutes, or until set. (The time will vary depending on the oven.) Allow to cool, then store in the refrigerator.

Pour some boiling water into a bowl and place a mould in the water for about 15 seconds. Carefully run a knife around inside of the mould. Place the serving plate on top and quickly upturn the crème caramel and slowly remove the mould, allowing the caramel to gently spill down the edges of the dessert. Serve immediately.

*Tip: You must cook this in a bain-marie half filled with water, and you need to have a cloth or tea towel in the bottom to stop the bottom of the moulds feeling direct heat; this can cause air bubbles to form as well.