I have actually never made creme caramel's before. I think I've been scared about making them beacause of the toffee side of it and I don't know why because as a child growing up Mum would quite often make 100's of toffees for our school fetes we had and I would watch her carefully pour this hot toffee into patty cases without burning herself or the toffee.
I gave myself a little pep talk and told myself I could pull this off (only if I didn't have all the back ground distractions of TV blaring....someone fighting over the remote control.....someone asking for a drink and 5 minutes later wanting something to eat!!!) who am I kidding....this is NORMAL everyday activities in this place so I should just get on with it. Well I was very proud of my efforts and I can't repeat the words Mr M used to describe his first mouthful......but lets just say he was in heaven!!
You will find this stunning dessert on page 110 of Karen's book.
finely grated zest of two oranges
160g dark chocolate buttons
250g caster sugar, plus 3 tablespoons extra
4 large eggs
2 egg yolks
Preheat oven to 160 degrees (fan-forced)
Combine the orange zest and chocolate buttons in a small bowl. Bring the milk to a simmer in a small saucepan and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth, then set aside for 5 minutes.
Combine the sugar and water in a medium saucepan and stir over low heat until the sugar has dissolved. Bring to boil and cook, WITHOUT stirring (very important not to stir) until the mixture is a caramel colour.
I didn't use one bowl, I used little ramekin dishes and made eight of them.
Whisk the eggs, egg yolks and extra sugar in a medium bowl until well combined. Add the milk mixture and stir until smooth, then pour through a stariner and into your dishes or one dish. Place your dish/dishes in a baking tray and carefully pour hot water into the tray until it reaches halfway up the sides of the dish.
Bake for 1 1/4 hours or until just set. Remove and allow to cool, then refrigerate for at least 6 hours or overnight.
To serve, run a warm knife around the edge of the dish and invert the creme caramel onto a plate. I sat the bases of my dishes in a bowl of boiling hot water just for a few seconds to help ease them out.
It really was worth my fear of making toffee as the end result was amazing!!
Enjoy! M x