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Serves
10You know how they say cheating is bad? Well, Kate shows us this is the GOOD kind of cheating - the one where you can skip a whole step in baking to get to the deliciousness THAT much faster. Take créme caramel, for example. It's so easy to make BUT waiting an entire day for the hard caramel to turn into a delicious sauce so you can eat it is absolute torture. So what if you could cut out making the caramel for your créme caramel? The secret? Natura Sugars Dark Muscovado Sugar!
Preheat the oven to 180 degrees celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.
Lightly grease 10 small moulds with cooking spray and equally divide the Natura Sugars Dark Muscovado between them. Compact the sugar in the base of the mould by using a smaller cup or a teaspoon. Place the moulds in a high-walled baking tray, ensuring there’s enough room between each of the moulds.
Combine the eggs, Natura Sugars Golden Caster and vanilla extract. Gently heat up the milk and cream in a small pot over a medium heat until it reaches 140 degrees celsius or when it begins to steam.
While whisking, gradually pour the milk/cream mix into the egg mixture.
Strain the mixture into a pouring jug and divide the egg mixture between the prepared moulds. Don’t worry if any sugar begins to float, it will eventually sink.
Place the creme caramels in the oven and pour enough boiled water to reach halfway. Bake for 25 minutes or until just set with a slight wobble in the middle.
Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
When you’re ready to serve, dip the bottom of mould in some hot water for a few seconds and run a thin knife along the edges of the moulds and invert onto a plate.
TIP: If the creme caramel doesn’t come out, use your finger to pull away the sides. This will release the suction and make it easier to unmould.
Recipe by Katelyn Allegra
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