Food & Wine
Cheats Crème Caramel
As you may know, a traditional crème caramel has a hard-caramel set in the base of the mould – the custard is then poured on top and baked. After an overnight stint in the fridge, the caramel becomes a sauce which creates a golden-brown waterfall once unmoulded. If you’re using refined white sugar, you NEED to caramelize it in order to get some flavour out of it BUT fortunately for us, Natura Sugars has an amazing range of dark and delicious unrefined sugars, such as dark Muscovado sugar. This is the ‘cheat’ in cheats crème caramel!
Cheats Crème Caramel
- 115g Natura Dark Muscovado Sugar
- 5 large eggs
- 140g Natura Golden Caster Sugar
- 15ml vanilla extract
- 375ml full cream milk
- 375ml pouring cream
- Preheat the oven to 180 degrees Celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.
- Lightly grease 10 small dariole moulds or ramekins with cooking spray and equally divide the Natura Sugars Dark Muscovado between them.
- Compact the sugar in the base of the mould by using a smaller cup or a teaspoon. Place the moulds in a deep roasting tray, ensuring there’s enough room between each of the moulds.
- Combine the eggs, Natura Sugars Golden Caster and vanilla extract. Gently heat up the milk and cream in a small pot over a medium heat until it just starts to boil. Immediately remove from the heat.
- While whisking, gradually pour the milk/cream mix into the egg mixture.
- Strain the mixture into a pouring jug and pour it into the prepared moulds. Don’t worry if any sugar begins to float, it will eventually sink.
- Place the crème caramels in the oven and pour enough boiling water into the tray to reach halfway up the sides of the caramels. Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly!
- Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
- When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.
Notes: Make sure you don’t over-bake it, the custard must still have a noticeable wobble.
Get It Magazine Durban July 2018Celebrating Africa