Ingredients
Caramel Sauce
- 160 grams caster sugar
- 80 grams water
Custard
- 430 ml milk
- 300 ml cream double or heavy
- 60 grams caster sugar
- 5 eggs large
- 2 egg yolks
- 2 teaspoons vanilla extract
Instructions
- Place 160 g sugar and water in a small jug and stir until the sugar is evenly moistened. Pour the mixture into a saucepan.
- Bring to a boil over high heat, swirling the pan occasionally to help dissolve the sugar. Continue cooking until the syrup turns a deep amber caramel colour, about 4–5 minutes.
- Immediately pour the caramel into a baking or cake pan, swirling quickly to coat the base evenly. Transfer to the refrigerator and allow the caramel to harden.
- Preheat the oven to 160°C (320°F).
- In a saucepan, combine the milk, cream and 60g sugar. Heat until just boiling (about 82°C/180°F). Remove from the heat.
- In a large bowl, whisk together the eggs and egg yolks until combined. Stir in the vanilla extract.
- Gradually pour the hot milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.
- Strain the custard mixture through a fine-mesh sieve into a clean bowl for a smooth texture.
- Place the caramel-lined cake pan inside a large roasting tin. Pour the strained custard mixture into the cake pan.
- Carefully pour enough boiling water into the roasting tin to come halfway up the sides of the cake pan, creating a water bath.
- Bake for 40–45 minutes, or until the custard is just set with a slight wobble in the centre.
- Remove the cake pan from the water bath and allow it to cool completely. Refrigerate overnight to chill and set fully.
- To serve, run a sharp knife around the edge of the pan to loosen the custard. Place a serving plate over the pan and carefully invert to release the crème caramel. Let the caramel sauce flow over the custard before serving.
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