Ready Time: 42 mins
Preparation Time: 20 mins
Cooking Time: 22 mins
Serves: 4
Ingredients
Caramel
- 1⁄2 cup (110g) sugar
Crème
- 3 eggs (60g each)
- 300ml full-fat milk
- 200ml pouring cream
- 1/3 cup (60g) sugar
- 1 teaspoon vanilla paste (or vanilla extract)
To serve
- 1 punnet blueberries, optional
Method
- To make the caramel, put the sugar and 2 tablespoons water in a small saucepan. Heat on medium-low heat swirling the pan from time to time until the sugar has dissolved. Increase temperature to medium-high and cook until the sugar turns to an amber colour, swirling the pan occasionally. Do not stir.
- Working quickly, divide caramel into the four ramekins tilting to spread the caramel evenly over the base and set aside. (Be careful during this step. Caramelised sugar is very hot).
- For the crème, whisk the eggs, milk, cream, sugar and vanilla paste together in a bowl until combined. Pour mixture through a fine sieve into a large measuring jug. Discard solids in sieve.
- Divide mixture evenly on top of the caramel, leaving about a 0.8cm border at the top. Cover each ramekin with aluminium foil and press down around the edges to seal. Place ramekins onto the steaming tray and cover with the stainless steel steaming lid.
- Fill water tank up to the MAX Fill line with cold tap water. Press the STEAM button to select LOW. Press the arrow up to select 22 minutes. Press START.
- Let the crème cool for 5 minutes on the steaming tray. (The crème will still be wobbly in the centre but will set once cooled completely).
- Cool in the refrigerator for at least 5 hours or overnight.
- To serve, take off the aluminium foil. Run a small knife around the edge of the crème caramel and turn quickly onto a plate. Serve immediately with berries (if desired).