serves
8
prep
10 minutes
cook
20 minutes
difficulty
Mid
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Bitter and Sweet
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 100 g caster sugar, plus 150 g for the caramel
- spray oil, for greasing
- 600 ml milk
- 1 vanilla bean, split and seeds scraped or 1 tsp vanilla extract
- 4 eggs
- 2 egg yolks
- mixed fruit, to serve (strawberry, grapefruit, orange, rockmelon, blueberry, kiwifruit)
For the cream
- 300 ml thickened cream
- 50 g icing sugar
Cooling time: 2 hours
Chilling time: 4 - 8 hours
Instructions
1. For the caramel, place the 150 g sugar into a small saucepan with 1-2 tbsp water. Swirl the pan to wet all of the sugar. Place the saucepan over high heat and bring to a boil. Heat the sugar to a dark caramel, swirling occasionally instead of stirring. Once dark, remove from the heat and pour the caramel into 8 small dariole moulds. Spray a little canola around the top of each mould.
2. Preheat the oven to 140˚C (conventional). Combine the milk and vanilla in a medium saucepan and bring to a low simmer, making sure it doesn’t boil over. Combine the remaining 100 g sugar with the eggs and yolks and whisk well to combine until the sugar dissolves.
3. Gradually pour the hot milk into the egg mixture and whisk well to combine. Strain through a fine sieve into the prepared moulds. Place the moulds into a larger baking dish large enough to hold them. Place the dish onto the rack of your oven and pour boiling water around to come halfway up the sides of the moulds.
4. Bake for 20-30 minutes, or until just set. Test by tapping the side of the dish to form a ripple in the custard. Allow to cool to room temperature, then remove from the water and transfer to the fridge to chill for at least 4 hours, but preferably 8 or more.
5. To invert the crème caramel, use your fingers to pull the custard away from the edge of the dariole, then invert onto a serving plate.
6. To make the cream mixture, combine the cream and icing sugar in a large mixing bowl and whip with an electric hand mixer until it forms soft peaks. Transfer to a piping bag with a large round nozzle and pipe cream around the pudding. Serve with the mixed fresh fruits.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Bitter and Sweet
