About this recipe

The crème caramel is a rich custard dessert with a layer of soft caramel on top and is a good test for even the best chefs. In this recipe the custard or crème is flavoured with Australian gumleaf oil which provides a subtle Eucalyptus flavour for something different.

Ingredients

230ml (1 cup) full cream milk
460ml (2 cups) cream
3 whole eggs
2 egg yolks
2 drops of gumleaf oil
60g brown sugar
230g (1 cup) castor sugar
230ml (1 cup) of water

Cooking instruction

Pre-heat oven to 160C while you are preparing the caramel.

Start by lightly greasing the dariole moulds or ramekins. Then for the caramel, combine the sugar and water in a saucepan, stirring until the sugar dissolves. Once the caramel mixture is formed it is important to stop stirring otherwise crystals will form. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour. Note that you do not want a dark amber colour as this indicates the caramel is over-cooked and will taste burnt and bitter. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould.

In another saucepan combine the cream and milk. Bring to the boil, then remove and strain with a fine strainer. Allow to cool slightly. Then in a mixing bowl, combine the egg yolks and brown sugar. Don’t whisk too much as this will cause unwanted air bubbles in your crème caramel. Combine the cream mixture into egg mixture, add the gumleaf oil then pour evenly among prepared ramekins.

Arrange the ramekins in a deep baking tray, then pour boiling water into the tray ensuring that the water is surrounding half the height of each ramekin. Place the baking tray in the oven for 25 minutes. Remove from oven and leave in the tray for just 5 minutes, then remove from tray and allow to cool. Once cool, refrigerate.

To serve, run a knife around the edge of ramekins and place on a plate upside down. Turn out on to the plate and serve.