Creme caramel

Ingredients - Caramel

250g sugar

80ml water

2 tbsp golden syrup

¼ tsp lemon juice

Ingredients - Custard

375ml whole milk

375ml pouring cream

3 large eggs

2 large egg yolks

165g sugar

1½ tsp vanilla essence

Pinch of salt

Method - Caramel

Place ingredients into a saucepan and heat over medium-high heat swirling gently to ensure even browning. Sugar should dissolve and syrup turn from clear to honey coloured; approximately 8 minutes. Continue to cook swirling gently until large slow bubbles appear on the mixtures surface and syrup turns from honey coloured to caramel; approximately 4-5 minutes. Remove pan from heat and very carefully divide caramel between 8 ungreased oven-proof Le Creuset Stoneware Ramekins. Set aside for at least 15 minutes, allowing caramel to cool and harden.

Method - Custard

Heat milk and cream in a saucepan over medium heat, stirring occasionally until steam appears. Mix eggs, yolks and sugar in a large bowl until just combined. Gently whisk in milk, salt and vanilla until just combined but not foamy. Strain mixture through a fine mesh sieve into a large measuring jug. Set aside.

Place a tea towel in the bottom of a large baking dish. Place ramekins on towel ensuring they do not touch. Fill baking dish with enough boiling water to reach half way up the sides of the ramekins. Cover dish loosely with foil so steam can escape. Bake in a pre-heated 180 º C oven for 35 minutes or until a knife comes out clean when inserted halfway between the center and outer edge of custard. Allow to cool completely at room temperature.

To unmold: Slide a sharp knife completely around the edge of the ramekin. Hold serving plate over top and quickly turn over. Shake ramekins gently to release custard. Serve immediately.

SERVES 8

*Le Creuset Stoneware Ramekins available in Cherry Red or French Blue. RRP $29.95 (set of 2)