BAKED CUSTARD – CREME CARAMEL

Recipe

Caramel:
Glucose	Few Drops
Sugar	196gm
Water	56gm
Custard:
Milk	250gm
Granulated Sugar	50gm
Egg yolks ( beaten )	2 nos
Eggs ( beaten )	1 nos
Vanilla Extract	To taste
Custard Powder	2 tbsp

                                                                                 

Methods:

1.    For caramel: caramelize sugar and glucose to deep amber. Add water and stir to deglaze. Pour 0.6cm hot caramel syrup into individual ramekins. Set aside.

2.    In a large mixing bowl, whisk together the milk, sugar, egg yolks, eggs and vanilla extract. Heat gently, stirring constantly, until warm 43°C.

3.    Ladle custard into ungreased ramekins, 7/8 full and place in a water bath. Skim off any foam or air bubbles.

4.    Bake at 160°C until barely set ( custard will jiggle slightly in the centre ) – approximately 45 minutes. Remove from water bath and cool to room temperature. Refrigerate overnight.

5.    Just prior to serving run a knife around the outside edges of the mold. Invert custard onto serving plate allowing liquid caramel to flow over the custard.