About this recipe
For those that don’t know, the crème caramel is a rich custard dessert with a layer of soft caramel on top. In this recipe the custard or crème is flavoured with Australian Wattleseed which offers a chocolate, coffee and hazelnut flavour.
The addition of the ground wattleseed lowers the overall glycemic index of the crème caramel making it ideal for diabetics. This is because the energy from the crème caramel is slowly absorbed into the body making you feel fuller over a longer period of time.
Ingredients
230ml (1 cup) full cream milk
460ml (2 cups) cream
3 whole eggs
2 egg yolks
15g (1 tablespoon) wattleseed ground
60g brown sugar
30g (2 tablespoons) rosella confit
230g (1 cup) caster sugar
230ml (1 cup) of water
Cooking instruction
Pre-heat oven to 160C while you are preparing the caramel.
Start of my lightly greasing the dariole moulds or ramekins. Then for the caramel, combine the sugar and water in a saucepan. Initially stir the sugar till it dissolves. But it is important not to stir the caramel to prevent it forming crystals. 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; a dark amber colour 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, milk and ground wattleseed. 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, then pour evenly among prepared ramekins.
Arrange the ramekins in a deep baking tray, then pour boiling water only coming halfway up the edge of the dish. Place the baking tray in the oven for 25 minutes. Remove from oven and leave in the try for just 5 mintes, then remove from tray and allow to cool. When cool refrigerate.
To server, run a knife around the edge of ramekins and place on a plate upside down. Turn out on to the plate and garnish with rosella flowers.
