Crème Caramel

Serves 4


160 g Huletts White Sugar

80 ml(1 / 3 cup) water

180 ml(¾cup) milk

180 ml(¾cup) cream

2 extra large eggs

4 extra large egg yolks

70 g(1 / 3 cup) Huletts White Sugar, extra

5 ml(1 t) vanilla essence

  1. Preheat the oven to 150° C.
  2. Place sugar and water in a saucepan over high heat and stir until the sugar has dissolved.
  3. Bring the sugar to the boil and cook 10 - 12 minutes until the mixture is golden brown.Do not stir– this is to prevent crystallization.
  4. Pour the hot mixture into 4 ramekins, set aside until the caramel is set.
  5. In another saucepan, bring milk and cream to a boil, remove from heatand set aside.
  6. Beat eggs, egg yolks, extra sugar and vanilla essence together until well combined.
  7. Whisk the warm cream mixture into the egg mixture until smooth, strain through a sieve.
  8. Pour the custard mixture into the ramekins over the caramel and place the ramekins in a baking dish filled with hot water that reaches halfway up the sides of the ramekins.
  9. Bake for 35 - 40 minutes or until set.
  10. Remove from the water bath, allow to cool and refrigerate for 3 hours or overnight.
  11. Remove from the refrigerator 30 minutes before serving.
  12. Turn out onto plates to serve.