Detailed step-by-step description of how to cook the dish "Vanilla-bean creme caramels". Try it by all means
- Place 150g of the sugar and 4 tablespoons of water in a heavy-based saucepan over low heat and stir to dissolve the sugar. Once sugar has dissolved, increase heat to medium-high and cook until sugar turns golden brown. Divide between six dariole moulds. Set aside to cool completely.
- Preheat the oven to 150°C.
- Place milk and cream in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.
- Beat eggs lightly with remaining sugar (do not overbeat). Add to infused cream and stir to combine.
- Strain mixture into a jug, discard the bean, then fill the moulds. Place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds. Bake for 45 minutes. (The creme caramels should feel quite firm but still have a slight wobble.) Remove from the roasting pan and set aside to cool. When cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
- When ready to serve, loosen around edge with a knife and invert caramel onto a plate. Serve with thick cream.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set