my-speck

Simple, good, eggy (almost two a day from our new extended family).

fresh creme caramel

This is of course so that I can eat enough protein when pregnant.  Not just because my savoury-tooth switched entirely to a sweet-tooth when I was first pregnant and has got even more sweetly-pronounced the second time around.

Love a 22-week pregnant mum

Creme Caramel

serves 8 (individual souffle moulds about 8cm in diameter and 4cm high)

For the caramel:

200 g sugar

2 tbsp water

1 tsp red wine vinegar

For the crème:

200 g sugar

½ vanilla pod or ¼ tsp pure vanilla essence

1 litre (4 cups) milk

6 eggs (size 61g)

method

1.      Preheat oven to 180°C.

2.      Bring the sugar, water and red wine vinegar for the caramel to the boil in a small non-reactive saucepan and cook until the colour is rich brown  (if you have a sugar thermometer this occurs around 145°C).

3.      Quickly pour the caramel into your soufflé moulds to coat the bottom and go part of the way up the sides, tipping the moulds to achieve this.

4.      Place vanilla pod/essence in milk and bring to the boil.

5.      Meanwhile thoroughly combine the sugar and eggs for the crème with a whisk.

6.      Pour boiling milk onto the egg and sugar mixture.

7.      Whisk well and pour through a fine strainer.

8.      Pour the custard into the caramel-coated moulds, put the mounts into a bain-marie or roasting tine and pour warm water one third of the way up sides of the moulds.

9.      Place in the preheated oven and cook for around 30-40 minutes.

10.  Check it is cooked by confirming it is set and wobbles a little.  Remove from oven and allow to cool before placing in the refridgerator to chill.

11.  To unmould, carefully run the blade of a small knife around the sides of the moulds and unmould onto flat plates.

notes

• If using one large mould it takes about 1 hr cooking time
• source Gabiel Gate (1999) Great Cakes & Desserts p101