Hello friends! Well today you are invited into my kitchen in a whole new way. By video. You get to hear me say 'so, ok' about eleventy billion times. If you are one of my overseas visitors (hello!) you get to hear my Aussie accent and all of you get to see how shocking I look without make-up..! But, I'm not the star here, it's the food right?
And today's star is the creme caramel. with only five real ingredients it's not so hard but I think something that people are worried they may not be able to pull off. Toffee in particular scares people I've been told. So to show you how utterly achievable and fabulous these are I decided to do our first video tutorial! I hope you love it!
I want to dedicate the video to a dear friend whose mother has recently passed away - she was a lover of all things French - my thoughts and love are with you. xxx
2/3 cup caster sugar
water to cover
2 cups milk
1 cup cream
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
2/3 cup caster sugar
6 small or 5 large ramekins, greased with canola spray
1 large baking dish
1 small saucepan, 1 medium saucepan
1 mixing bowl
- Preheat oven to 150 degrees c
- Spray some canola oil in 5 large-ish ramekins or 6 medium ramekins (you could make one large one if you like too!)
- Add 2/3 cup caster sugar to a saucepan with just enough water to cover and put on to boil on the stove. Do not stir, but shake the saucepan to keep it mixing until it starts to form a golden brown colour, remove from heat immediately and pour into your moulds.
- Place your ramekins in a baking tray and fill the baking tray (not in the ramekins) with water until they reach about 2/3 of the way up your ramekins.
- Next to another saucepan add cream, milk, vanilla extract/bean paste and remaining sugar. Bring to a boil and ensure all sugar is dissolved.
- Beat eggs in a large bowl until well combined and then slowly beat in the hot milk until all combined. Ladle the custard into the ramekins and then place in the oven for 40-50 minutes until the custard becomes gelatinous - wobbly but firm.
- Remove from oven and take the ramekins out to cool for about hour. Serve warm or cover with cling film and serve when ready - you can make these a day ahead if you need to!
So my friends, be kind.... was the video helpful? I need a personal stylist don't I? What recipe do you feel you'd love a video on?