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Preheat oven to 180˚C.
To make the caramel, place the castor
sugar into a heavy-based saucepan and
heat over low heat until it dissolves and
starts to caramelise -- about 10 minutes.
During this process, rock the saucepan
side to side to keep the colouring even.
Remove from heat and carefully pour the
caramel evenly into the 6 ramekins. Top
each ramekin with a teaspoon of water
to stop the cooking process.
For the crème, pour milk into a
saucepan. Slice vanilla pod down the
centre, scrape out the miniature beans
and add to the milk along with the vanilla
pod. Bring to the boil.
In a separate bowl, mix together the
sugar, eggs and egg yolks. Strain the
boiling milk over the egg mixture and
Ladle mixture into the ramekins and
place them in a roasting tin. Pour
enough hot water into the tin so that the
water stops halfway up the sides of the
ramekins. Cook for 35--40 minutes or
until firm to touch and wobbly. Remove
from the tin and leave until cold.
Slide a knife around the inside of each
ramekin to loosen. Turn upside down
onto plates and pour over any leftover
caramel. Serve with fresh blueberries
BY CHEF BARTHOLOMEW CONNORS
Have you ever made a crème caramel? Did you know you only need
four ingredients? Do you have a spare ten minutes? Here's your chance
to learn how to make crème caramel and be a star of the kitchen!
This mouth-watering dessert is perfect for a dinner party or a special
occasion family meal. You'll need six 125ml ceramic ramekins to make
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843
Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
1/2 cup castor
500ml full cream
1 vanilla bean
90g castor sugar
2 eggs and
3 additional yolks
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
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