Bay creme caramel

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This bay creme caramel can be made a few days before Christmas and set in ramekins. Serve with pineapple shavings.

Ingredients

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

Cooking Instructions

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