Ingredients
Caramel
- 1 cup castor sugar
Custard
- 6 x 70g free-range eggs
- 4 tablespoons castor sugar
- 300ml container thickened cream
- 2 cups regular milk
- 2 teaspoons vanilla extract
Serves 6 – 8
Preparation
The Caramel
- Place castor sugar in a small heavy based saucepan.
- Place over medium heat and cook until caramel appears through the sugar.
- Stir and cook further until the sugar melts and caramel is golden brown.
- Quickly pour over the base of a 20cm x 5-6cm deep ovenproof glass dish allowing the caramel to reach the edges.
- Set aside.
The Custard
- Whisk eggs and castor sugar together in a bowl.
- Combine the cream, milk and vanilla extract in a saucepan.
- Bring to the boil and remove from the heat.
- Gradually whisk the hot milk into the egg mixture.
- Leave for a minute then carefully pour over the caramel.
- Cover the dish tightly with plastic wrap.
- Place on a microwave proof rack on the turntable.
- Place in an 800 Watt oven*, microwave on MEDIUM (50-60%) for 9-12 minutes checking after 10 minutes. The custard should be softly set in the centre.
- Stand for 20-25 minutes. Remove the plastic wrap.
- Either serve the crème caramel in the dish or, ensure the custard is free around the edges, place a 30cm flat plate with a slight rim on top and carefully invert it onto the plate.
NB If your oven has a higher wattage, reduce cooking time by 10% (gradually adding more if needed)