Ingredients

Method

For the custard:
• 1 cup cream
• 2 cups milk
• 1 t vanilla paste
• 2 bay leaves, crushed
• 130 g sugar
• 6 free-range eggs (2 separated)
• a pinch salt
For the caramel:
• 120 g sugar
• 1⁄4 cup water

Method

Ingredients

1. To make the custard, heat the cream, milk, vanilla paste and bay leaves in a saucepan over a medium heat. Bring to a simmer.

2. In a separate bowl, whisk together the sugar, eggs, egg yolks and salt. Slowly add the warm milk mixture to the egg mixture while whisking. Strain and chill for 10 minutes. Preheat the oven to 180°C and spray 6 ramekins with nonstick cooking spray.

3. To make the caramel, bring the sugar and water to a boil in a saucepan over a medium heat and cook until caramel brown.

4. Spoon 1 T caramel into each ramekin and allow to set. Divide the cooled custard between the ramekins. Bake the custard in a water bath for 25–35 minutes. The custard should still be very wobbly. Chill overnight or for at least 3 hours.

Find more Christmas dessert recipes here. 

Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom and  Nadia Meyer