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Butterscotch creme caramel

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • To make the caramel, put 60 ml water and the caster sugar in a heavy-bottomed pot. Gently cook until golden brown and the sugar has melted, shaking the pot now and again. DON’T STIR!
  • When ready, carefully add the cream of tartar with the remaining water. Gently cook until the mixture is well combined and it foams a little, swirling now and again.
  • Then evenly pour the caramel into 6 dariole moulds (or small soufflé dishes). Set aside to set.
  • In another pot, heat the milk until warm.
  • At the same time, whisk the eggs and egg yolks until light and fluffy in a large heat-proof bowl. Then add the warm milk, little by little, continually mixing.
  • Add the brown sugar and vanilla, and whisk until dissolved. Then push the mixture through a sieve and transfer to a jug. Set aside for a few minutes to settle a bit.
  • When ready, evenly pour the mixture into the dariole moulds and place them in a large baking tray. Pour boiling water to about half way up the moulds and loosely cover with kitchen foil. Then cook in the oven for about 20-25 mins until set, but still trembling.
  • Place the moulds on a rack to cool a little, before refrigerating until cold.
  • To serve, unmold the creme caramels onto individual plates and, if you like, sprinkle with a little cream.
  • from David Lebovitz at Chez Panisse in Berkeley, USA

Ingredients

  • 120 ml water
  • 150 gm caster sugar
  • a pinch of cream of tartar
  • 3 cups full cream milk
  • 4 large eggs + 4 egg yolks
  • 275 gm brown sugar
  • ¼ tspn vanilla extract

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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