Crème caramel

Ingredients

• Butter or spray oil, for greasing
• 200 ml milk
• 150 ml cream
• 1 vanilla bean, split, seeds scraped
• 3 eggs
• ¼ cup caster sugar
• 125 g raspberries, to serve

For the caramel

• ½ cup white sugar
• ¼ cup (60 ml) water
• ½ tsp white vinegar

Resting time: 10 minutes

Chilling time: overnight

Instructions

1. Lightly grease four 9 cm small ramekins with butter or spray oil.
2. Combine the ingredients for the caramel in a saucepan and bring to the boil. Cook until it turns a deep caramel colour, then equally divide between the greased ramekins. Allow to cool until it sets hard.
3. Preheat the oven to 150°C fan-forced (adjust tremperature if using a conventional oven). Combine the milk, cream and vanilla bean in a second small saucepan and heat to a gentle simmer. Remove from the heat and allow to stand for 10 minutes to infuse.
4. Whisk the eggs and sugar in a large bowl, then whisk in the vanilla milk mixture. Strain with a fine mesh sieve, then pour into the prepared ramekins. Transfer the ramekins into a large baking tray half-filled with hot water, then bake for 25-30 minutes. Remove from the oven, allow to cool slightly, then refrigerate overnight.
5. To serve, run a sharp knife around the edge of the crème caramels, then invert into a serving bowls. Serve the crème caramels with fresh raspberries.

Photography by Jiwon Kim.

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