There is a very good reason why crème caramel has become so damnably clichéd. It’s delicious. I often infuse the milk with lemon rind for extra fragrance and a light citrusy accent, but otherwise, there’s not much I would want to change.
Combine milk, sugar, lemon rind and vanilla bean and bring slowly to the boil. Remove from heat and leave to stand for 1 hour to infuse.
Heat the sugar for the caramel with just enough water to cover, stirring, until bubbles appear. Stop stirring and continue to cook, watching carefully, as water evaporates and liquid starts turning golden brown. Remove from heat immediately and pour carefully into a 20 cm (8 in) mould or cake tin, or 8 individual moulds, swirling to coat the sides and bottom. Set coated moulds aside.
Mix eggs and extra yolks lightly, in a bowl. Strain cooled milk into egg mixture, whisking. Strain again, into the caramelised baking dish.
Cover with foil and place in a roasting pan half-filled with hot water. Cook at
Run a knife around the edge, place a large platter on top, and quickly invert the plate to unmould onto platter, allowing caramel to flow gently down the sides.
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