While I do not use white sugar in most recipes, I do use this product when making the caramel for Crème Caramel. You can use any kind of whisky, Scottish that is, or whisky liqueur which the Scottish do so well – Glayva is my favourite. Glayva has just a hint of orange flavour, so if preferred try adding a couple of strips of orange zest to the milk and cream before warming and omit the vanilla.
295 grams white caster sugar
160 ml cold water
375 ml whole milk
375 ml single cream
80 ml Glayva whisky liqueur
4 whole eggs plus 8 egg yolks
150 grams unrefined caster sugar
1 tbsp pure vanilla extract
For the water bath – freshly boiled water
- Preheat oven to 150°C (300°F, gas mark 2).
- Put the white sugar and water into a saucepan set over high heat, stir until the sugar dissolves then bring to the boil and cook for approx. 10 to 12 minutes or until the mixture is dark golden colour.
- Pour into a 20 cm-square cake tin and put to one side until the caramel sets, approx. 5 minutes then transfer the cake tin into a deep roasting tin – first place a folded tea towel into the base and put the cake tin on top of the towel (this ensures the custard cooks evenly as it does not come in contact with the heat source).
- Pour the milk, cream and Glayva liqueur into a saucepan set over a medium-low heat, warm gently until the mixture comes up to the boil, immediately remove from the heat.
- Meanwhile, put the eggs, yolks, unrefined sugar and vanilla extract into a large heatproof bowl, whisk until well blended.
- Slowly – in a thin steady stream – pour the milk into the bowl, while whisking throughout – using a balloon whisk.
- Pour the mixture into the prepared cake tin – through a sieve – place the roasting tin into the oven and pour in sufficient hot water to come half way up the side of the cake tin.
- Bake for 40 minutes or until set.
- Remove from the water bath, chill in the fridge for a minimum of 4 hours, or until chilled.
