- 15 min
- 60 min
- 1 1/3 cup (295g) caster sugar
- 2/3 cup (160ml) water
- 4 large eggs
- 8 large egg yolks, extra
- 2/3 cup (150g) caster sugar
- 1 tbsp Queen Celebrating 120 Years Pure Vanilla Extract
- 1 tsp Queen Vanilla Bean Paste
- 1 ½ cups (375ml) milk
- 1 ½ cups (375ml) pouring cream
Method - Toffee
Preheat oven to 160°C (fan forced). Place a folded tea towel inside a baking tray.
Combine sugar and water in a saucepan over high heat and stir until sugar dissolves. Bring to boil and cook for 8–10 minutes without stirring, brushing down sides of pan occasionally with a wet pastry brush until mixture is dark golden.
Pour toffee into base of a non-greased 23cm round pie or baking dish and place inside lined roasting tray. Set aside to harden.
Method - Crème Caramel
Whisk together eggs, yolks, sugar, Vanilla Extract and Vanilla Bean Paste until well combined. Set aside.
Heat milk and cream in a saucepan over medium heat until just boiling. Remove from heat and allow to cool for 1 minute. Whisk milk into egg mixture, stirring constantly. Sieve mixture into baking dish with set toffee inside.
Pour boiling water into baking tray until half way up the baking dish. Bake for 60 minutes or until just set. Remove dish from baking tray, allow to cool for three hours then cover with cling wrap and chill overnight.
To serve, place tin in boiling hot water to soften and invert onto a serving plate.
Creme Caramel can be kept for up to 3 days in an airtight container in the fridge.
A folded tea towel inside the baking tray prevents overcooking and keeps the dish from sliding around when placing in the oven.