A traditional crème caramel has a hard caramel set in the base of the mould – the custard is then poured on top and baked. After an overnight stint in the fridge, the caramel becomes a sauce which creates a golden-brown waterfall when unmoulded. If you’re using refined white sugar, you need to caramelise it in order to improve the flavour. Fortunately, there’s an amazing range of dark and delicious unrefined sugars from Natura Sugars such as dark Muscovado sugar that’ll do this for you
115g Natura Dark Muscovado Sugar
5 large eggs
140g Natura Golden Caster Sugar
15ml vanilla extract
375ml full cream milk
375ml pouring cream
1.Preheat the oven to 180°C (160°C for fan-forced). Position the oven rack on the lower third of the oven.
2. Lightly grease 10 small dariole moulds or ramekins with cooking spray and equally divide the Natura Sugars Dark Muscovado among them.
3. Compact the sugar in the base of the mould using a smaller cup or a teaspoon. Place the moulds in a deep roasting tray, ensuring there’s enough room between each one.
4. 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 just starts to boil. Immediately remove from the heat.
5. While whisking, gradually pour the milk and cream mix into the egg mixture.
6. Strain the mixture into a pouring jug and pour it into the prepared moulds. Don’t worry if any sugar begins to float, it will eventually sink.
7. Place the crème caramels in the oven and pour enough boiling water into the tray to reach halfway up the sides of the caramels. Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly.
8. Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
9. When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.
COOK’S NOTE Make sure you don’t overbake it, the custard should still have a noticeable wobble.