Crème Caramel

Caramel:

Crème:

Variations:

Caramel:
1. Using a small saucepan, mix the sugar and water together and bring to a slow boil. Do not stir and leave to cook for 5 – 8 minutes.

2. Watch carefully until you see the outside of the mixture starting to change colour.

3. Cook for 30 seconds – 1 minute. Remove from the heat as soon as the mixture becomes medium amber colour.

4. Pour into 6 x 8 cm in diameter ramekins and swirl each ramekin to coat bottom and halfway up the sides evenly with caramel.

5. Place the ramekins in a large roasting pan. Bring a kettle of water to the boil.

Crème:
1. Preheat the oven to 160°C

2. Whisk the mascarpone, milk, sugar and salt together in a saucepan.

3. Heat and simmer over low heat, stirring occasionally until smooth.

4. Beat the eggs, egg yolks and vanilla together.

5. Pour the mascarpone mixture through a sieve into a large measuring jug.

6. Pour into the egg mixture while whisking continuously.

7. Divide between the prepared ramekins.

8. Carefully pour boiling water into the roasting pan.

9. Bake for 30 – 35 minutes until set around the edges. The centres must still be jiggly.

10. Transfer ramekins to a cooling rack. Cool completely and then cover with cling wrap.

11. Refrigerate for at least 12 hours.

12. Run a knife along the edges to loosen and turn out.

Variations:
Coffee Crème Caramel:
Add 30 ml coffee powder to the mascarpone mixture.

Orange & Brandy Crème Caramel:
Add the finely grated rind of 1 orange and 30 ml brandy to the mascarpone mixture.

Cape Velvet Crème Caramel:
Replace 125 ml of the milk with Cape Velvet Cream.

HINTS & TIPS:
The caramel mixture becomes extremely hot. Take care not to burn.