Growing up, this recipe was one of Mum's regulars. It's actually pretty simple and gluten free. I had it memorised for my Bulla Cream Cook Off weekend, just in case I had to pull out a recipe on the spot. I find the only tricky bit is you need to melt the sugar over the stove. So you'll need a metal pan that's not spring-form. As opposed to those silicone ones. Do take care, not to burn yourself and be patient with the sugar. It will get there.
If you do like the coffee version of Crème Caramel, substitute about half a cup of milk with coffee.
Ingredients
Base
¼ to ½ cup caster or white sugar
Filling
3 cups milk
4 to 5 eggs
¼ cup caster sugar
1 tsp vanilla essence
Method
Base
1. Place sugar in a 20 cm round cake pan (not spring form), place over a medium to low heat to melt sugar. Be careful not to burn the sugar or yourself.
2. Using a thick tea towel or oven mits, swirl the melted sugar to coat the base and a little up the sides of the pan. Remove from heat and set aside. The sugar may crack as it cools - that’s okay.
Filling
3. In a large bowl, lightly whisk eggs. Add sugar, vanilla and milk, stir to combine.
4. Pour into prepared pan.
5. Place pan into a baking tray and fill with hot water forming a baine marie.
6. Bake in oven at 170°C for 30 minutes. You can tell this is set/cooked when a knife inserted comes out clean.
7. Remove from oven and cool slightly (for about 10 minutes). Run a knife around the rim of the cake tin and then place a lipped plate over the pan and invert in a quick motion. Serve.
Tip: You can make this in advanced and keep in fridge in pan and turn out just before serving.
