Recipe

Rum creme caramel

Nov 27, 2013 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Rum creme caramel
  • 3/4 cup (165g) caster sugar
  • 4 eggs
  • 1 teaspoon imitation rum essence
  • 1 375ml can evaporated milk
  • 1/2 cup (125ml) milk

Method

Rum creme caramel
  • 1
    Preheat oven to 160°C (140°C fan-forced). Combine 1/2 cup of sugar and 1/2 cup water in a saucepan on medium heat. Stir until sugar dissolves.
  • 2
    Bring to boil and cook for 10-12 minutes, until golden. Carefully pour into six 1/2-cup ramekins, swirling to cover base and some of sides.
  • 3
    Whisk eggs, remaining sugar and rum essence until combined.
  • 4
    Combine evaporated milk and milk in a saucepan and bring to boil. Add to egg mixture, whisking continuously. Strain and pour into prepared ramekins.
  • 5
    Place in a baking dish and add enough boiling water to come halfway up sides of ramekins. Bake for 25-30 minutes, until just set.
  • 6
    Remove from baking pan and chill overnight. To serve, unmould onto a plate.

Notes

To unmould custards, carefully loosen edges with a thin knife or place a plate on top and turn over. Give a firm shake to let the custard slip out of its ramekin.

The Latest from Food To Love