Recipes for the Busy Family: Creme Caramel

Ingredients (serves 6)

Preheat oven to 200°C.
Place sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, brushing down side of pan with a wet pastry brush occasionally, for 5-8 minutes or until the syrup turns a dark-golden colour.
Pour the syrup into a 6cm-deep, 11.5 x 21.5cm loaf pan and tilt the pan so the syrup evenly coats the base. Set aside.
Heat the milk in a medium saucepan until just warm. Remove from the heat and stir in the vanilla essence. Place the eggs, egg whites and extra sugar in a medium bowl and use a fork to mix until well combined. Gradually stir in the milk mixture, mixing until well combined.
Pour the custard mixture through a fine sieve into the loaf pan. Cover the pan with foil. Place the loaf pan in a roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the loaf pan. Reduce oven temperature to 160°C and bake for 1 hour or until a small sharp knife inserted in the centre of the custard comes out clean. Remove the loaf pan from the roasting pan and set aside for 1 hour or until cooled. Cover the pan with plastic wrap and place in the fridge overnight to set.
Remove from the fridge and set aside for 45 minutes to bring to room temperature. To serve, run a thin round-bladed knife around the sides of the pan to loosen the custard and then turn onto a serving plate with a lip. Cut into slices to serve.