1 hr Plus chilling
Not Too Tricky
serves 6
About the recipe
Sometimes nothing beats an old-school classic like the crème caramel. Serving up this popular dessert with magical passion fruit gives it a fresh and fruity twist to really cut through the indulgence.
Ingredients
160g caster sugar
1 vanilla pod
600ml whole milk
6 large free-range eggs
3 ripe passion fruit
Method
- Preheat the oven to 150°C/300°F/gas 2 and line a deep roasting tray with greaseproof paper, then place 6 ramekins or ovenproof moulds inside.
- Sprinkle 100g of the sugar into a non-stick frying pan, add 3 tablespoons of water and place on a medium heat for about 8 minutes, or until you’ve got a chestnut brown caramel – don’t be tempted to stir or taste it, just gently swirl the pan occasionally. Quickly and carefully divide the caramel between the ramekins.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the pod and seeds into a saucepan, along with the milk. Bring almost to the boil, then switch off the heat.
- Meanwhile, place 2 whole eggs and 4 egg yolks in a bowl (save the whites for making meringues another day) and whisk with the remaining sugar for 1 minute. Slowly pour in the hot milk, whisking continuously. Discard the vanilla pod, and skim away any foam from the top.
- Divide the custard between the ramekins, then carefully half-fill the tray with boiling kettle water and bake for 30 minutes, or until just set and a sharp knife comes out clean. Leave to cool completely in the water, then remove, cover and transfer the crème caramels to the fridge for at least 4 hours, or overnight.
- To serve, dip the base of each ramekin into a bowl of boiling water for 1 minute to loosen, then run a knife around the edge and confidently turn out on to a plate, shaking slightly to loosen, if needed. Squeeze half a passion fruit over each, to serve.
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