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Creme Caramel

Creme Caramel

Creme Caramel

Ingredients

Caramel
200g sugar
A little water
Teaspoon of red wine vinegar

Custard
6 eggs
200g caster sugar
2 vanilla pods
1 litre milk

Preheat oven.
To make the caramel, heat the sugar, water and red wine vinegar in a small heavy based saucepan. Cook over a medium heat without stirring.
When it’s reached a dark, tanned syrup colour and consistency, pour into ramekins or a large oven dish and roll the syrup around until it covers the bottom and two thirds the way up the sides.
For the custard, place milk with split vanilla pods and scraped seeds into a saucepan and bring to the boil.
While the milk is heating, in a large bowl whisk eggs with caster sugar until it is pale and thickened.
When the milk is just about to boil over, remove from the heat and pour into the egg mixture while whisking until well combined.
Pour mixture through a sieve into a jug and then pour the custard into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the caramel.
Place ramekins/oven dish in an ovenproof baking dish and fill half way up the sides of the dish with water. Bake in a medium oven for 30-40 minutes turning the baking dish around half way through to cook evenly.
Remove from the oven when the creme caramel is brown on top and wobbles when gently shaken.
Rest to room temperature and refrigerate. It will set beautifully when cold with a smooth, silky consistency.
I find the creme caramel is best when made and refrigerated a day a head or even better, two days ahead.
Remove creme caramel from the refrigerator and if using ramekins, run a knife around the edge of the ramekins, then place a plate over the top of the ramekin and invert the plate and dish. If using an oven dish, serve a generous large spoonful into a bowl with the caramel sauce.

Other recipes:
http://www.sbs.com.au/food/foodsafarirecipe/index/id/24/n/Creme_caramel

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