Crème caramel in tea cups

By Patricia_Scarpin

Ingredients

• Custard:
• 2/3 cup caster sugar
• 1/3 cup water
• 2/3 cup milk
• 3/4 cup heavy cream
• 2 eggs
• 4 egg yolks
• 1/3 cup caster sugar
• 1 vanilla bean*

Details

Servings 4

Preparation

Step 1

Preheat the oven to 150ºC/300ºF.

Place the sugar and water in a small saucepan over low heat and stir until the sugar is dissolved. Bring to the boil and cook for 10-12 minutes or until golden. Pour the mixture into 4 lightly greased ¾ cup (190ml/6fl oz) capacity cups and tilt them in a circular motion to make sure the caramel covers the sides of the cups – be careful not to burn your fingers. Set aside and allow the caramel to set.

Make the custard: cut the vanilla bean lengthwise in half; spread pod open. With the back of a knife, carefully scrape the seeds from the inside of the vanilla bean; place both the seeds and the pod in a small saucepan. Add milk and cream, whisk to combine, and cook over medium heat until it just comes to the boil. Remove the vanilla pod – don’t throw it away; let it dry and add it to a sugar jar to make vanilla sugar.

Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Gradually add the milk mixture, whisking to combine. Carefully pour the custard into the cups. Place in a deep baking dish and pour in enough hot water to come halfway up the side of the cups. Bake for 35-40 minutes or until set (mine took 50 minutes). Remove from the baking dish and refrigerate until completely cool.

*the original recipe calls for 2 teaspoons vanilla extract, that should me mixed in with the sugar and eggs.