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Picture: Astrid Volzke/The West Australian

The sublime creaminess of this custard relies on the dark, bitter tones in the caramel to balance out the richness. Make sure your caramel is not too pale or the end result will be very sweet.

RECIPE: Creme Caramel
Serves 6-8

1 cup caster sugar
1/2 cup water
1 egg
3 egg yolks
100g sugar
pinch of salt
125ml milk
375ml cream

Preheat oven to 150C. To make the caramel, place the caster sugar and water in a saucepan. Stir over low heat until sugar dissolves. Bring to the boil and boil for 5-10 minutes without stirring, until caramel is golden brown. Working quickly, carefully pour the caramel into a 15cm ringed baking dish. Set aside. Whisk together the egg, egg yolks, sugar and salt. Heat the milk and cream to boiling point and whisk in the egg mixture. Cool slightly and pour through a fine sieve into ring tin.

Fill a large roasting tin to one third with boiling water. Place ring tin carefully in the water and cover with foil. Bake for 1 hour. When done, the custard should be firm at the edges and a little shaky in the middle. Cool overnight and serve unmoulded.