Crème Caramel

A simple elegant dessert which can be made up to three days in advance. Ideal for no fuss entertaining when you would rather spend time with your guests rather than in the kitchen.

Ingredients

• 1 tea cup white granulated sugar

• 6 whole eggs

• 2 cans condensed milk

• 2 cans skimmed milk (measured in condensed cans)

Method 

Preheat over to 180°

Put sugar in small long handle metal pan and let it sit over medium heat until melted sugar starts to bubble on extremities. Start to swirl the pan until it all melts. Continue to swirl until the melted sugar is an amber colour and transparent. Use a spoon to melt in any residual sugar. Pour into white corrugated edge circular pie ceramic dish and set aside.

In a large bowl using the electric whisk, whisk 6 eggs until smooth and homogenous. Add all the condensed milk and milk and whisk until combined.

Pour the mixture into the prepared dish until a couple of millimetres from the top.

Place the dish into the wide oven baking dish and pour boiling water into it to create a Bain Marie. Water should come up about 2/3rds of dish.

Cover over with foil loosely and place in the second to bottom shelf of the oven and bake for 45 minutes. Check that the water has not evaporated throughout.

Take the tray + dish out of oven and let rest with dish still inside the water for 10/15 minutes or until dish is cool enough to pick up. The custard will look wet as it comes out of the oven but leaving it in the tray for a little while will continue the cooking of it when outside.

After 15 minutes take the dish out of the Bain Marie and leave on counter (uncovered) until it’s completely cooled.

Put in fridge for an hour or two.

When ready to serve, slide a sharp small knife around edges of dish to release the Pudim. Put large round plate on top and flip the pudim to release it. It should slide out seamlessly.