Ingredients
3/4 c. superfine sugar
1/2 c. water
6 eggs
1 tsp. vanilla extract
c. superfine sugar
1 1/4 c. cream
1 3/4 c. milk
Preparation
Step 1Preheat oven to 350 degrees F/325 degrees F fan-forced.Step 2Combine sugar and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, until mixture is a deep caramel color. Remove from heat; allow bubbles to subside. Pour caramel into a deep 8-inch round cake pan; cool completely.Step 3Whisk eggs, extract, and extra sugar in large bowl.Step 4Combine cream and milk in medium saucepan; bring to a boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.Step 5Place pan in baking dish; add enough boiling water to come halfway up side of pan. Bake, in oven, about 40 minutes or until set. Remove custard from baking dish, let stand until cool, cover; refrigerate overnight.Step 6Gently ease crème caramel from side of pan; invert into deep-sided serving plate.View helpful photos of the some of the steps above here.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
