| Servings | serves |
Ingredients
- 1 Vanilla Bean split and seeds scraped
- 2 cups Cream
- 2 cups Milk
- 1 cup Caster Sugar
- 8 Eggs
Ingredients
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Instructions
- Preheat oven to 150 degrees C.
- Place vanilla pod and seeds, cream and milk in a saucepan over a high heat. Bring to a simmer and remove from heat to cool slightly.
- Meanwhile, place half the caster sugar in a small saucepan with 3 tablespoons of water over a medium heat. Cook, without stirring, until it turns a golden caramel colour, then pour evenly into the bases of 6 moulds or individual souffle dishes to a depth of about 5mm.
- Whisk eggs and remaining sugar in a large bowl until combined.
- Now add cream and milk mixture, stirring to combine. Strain custard through a fine sieve before pouring into moulds. Fill a roasting pan with enough water to come two-thirds up the sides of the moulds, then place each mould in the pan and cook in the oven for 1 hour or until a knife inserted into the centre comes out clean, indicating the custard is set.
- Remove creme caramels from pan and allow to cool slightly before refrigerating for at least 6-8 hours.
- To serve, run a knife around the edge of each creme caramel, turn out onto serving plates and drizzle with caramel liquid from the moulds.
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