earl grey creme caramel

* Adapted from Donna Hay (donnahay.com.au)

Makes 4 individual serves, or one large round to share

Toffee : 
2/3 cups caster sugar
1/3 cup water

Custard : 
3/4 cup milk
3/4 cup fresh (pouring) cream**
2 Earl Grey teabags
2 whole eggs
4 egg yolks
1/3 cup caster sugar

Method : 
Preheat oven to 150 degrees Celcius and set a kettle full of water to boil.
Prepare a deep baking tray and line it with a clean tea towel. This prevents the dishes from sliding around, as well as helping the custard to cook evenly as the dishes don’t touch the baking tray directly.
The deep baking tray should be large enough to fit 4 small ramekins (approx 200ml capacity), or an 8 inch round ceramic baking dish.

First make the toffee – place the sugar and water into a small saucepan. Heat on high, stirring until all the sugar is dissolved.
Continue to boil for 8 – 10 minutes, or until the mixture is dark golden. Divide into ramekins or baking dish, and set aside until the toffee is set.

Now make the custard – place milk, cream and tea bags into a small saucepan and heat gently. Once this comes just to the boil, remove from heat and allow the tea to infuse.
Meanwhile, combine the eggs, egg yolks and sugar into a mixing bowl and whisk until well combined.
Remove the teabags and slowly add the milk mixture to the egg mixture while constantly whisking. Be careful not to add the milk too quickly otherwise you will scramble the eggs.
Once all the milk has been added, strain this mix into a pouring jug.
Pour custard mix into ramekins/baking dish, on top of the set toffee.

Place ramekins/baking dish into the deep tray, on top of the tea towel.
Fill the deep tray with the boiling water until the water level is halfway up the ramekins/baking dish. It may be easier to first put the tray into the oven, and then pour the water in once it is sitting level in the oven.
Bake for 25 – 35 minutes, or until set.
Remove the ramekins/baking dish from the oven and out of the water bath, and refrigerate for at least 2 hours.

Remove the creme caramels from the fridge 30 minutes prior to serving.
Turn out onto plates and serve. Enjoy!

** Be careful with the cream. It must be fresh, pouring cream. Using thickened cream will not work in this recipe.