Another refined classic recipe from one of my most highly respected recipe books, Larousse Gastronomique . Velvety smooth milk custard topped with soft caramel and kahlua soaked cherries.
Health: Cherries contain powerful antioxidants like anthocyanins and cyanidin
Per Serving this dish contains
Calories: 300 Carbs: N/A Fat: 5g Protein: 5g
Total Cooking Time: 1hours Plus overnight Minutes Makes 6 Dish Seasonality: All year round
Ingredients (Shopping List)
For the custard
- 500ml Milk
- Vanilla pod, split in two
- 2 Whole eggs
- 4 Egg Yolks
- 125g Caster sugar
For the Caramel
- Approx. 150g Caster sugar
- Approx. 100ml water (Enough to dissolve the sugar)
For the Cherries
- Approx. 10 Cherries cut into petals
- Enough Khalua liquor to cover
Tips and Tricks: You can use any seasonal berry for this recipe in replacement of the cherries
- Place approx. 150ml caster sugar with enough water to dissolve in a saucepan, bring over a high heat and cook without stirring to achieve a caramel just darker than blonde. Pour the caramel evenly into 6 lightly chilled metal ramekins (Sat by the window for example) to form a caramel layer approx. 2-3 mm in thickness, being careful not to drip any on the sides.
- Pre heat your oven to 170° C fan (190° C conventional). Boil 500ml milk with a vanilla pod split into two. In a mixing bowl, blend 2 whole eggs, 4 egg yolks and 125g caster sugar; gradually add the boiling milk (Having removed the vanilla pod), whisking it quickly. Pour the resulting custard (It should be a bit foamy) into the caramel lined ramekins.
- Place the moulds in a bain marie (Using boiling water to begin ) and cook in the the pre-heated oven for approx. 40 minutes or until lightly set. Once cooked take the moulds out of the bain marie and allow to cool completely at room temperature. Cover with cling film and place in the fridge overnight.
- 1 hour before serving remove the stones from approx. 10 cherries and cut into petal shapes. Cover with Khalua Liquor and allow to marinate for up to 1 hour (Dependent on how much you like alcohol).
- Run a knife around the edge of the Crème Caramel, turn out onto a plate and surround with marinated cherries. Pouring over any remaining caramel in the mould.
Tips and Tricks: Getting your caramel to the correct colour is the trickiest part of this recipe, using a stainless steel pan to melt your caramel is ideal as it allows you to see the colour easily.