1.Read the full recipe instructions
2. Check that you have all ingredients
3. Don’t replace any of the ingredients unless you’re sure what effects in can have on the other ingredients
4. Makes 8 approximate servings
- 24 cm tart tin (2.5cm deep)
- Blowtorch (not necessary)
- Deep-sided baking dish
- 700g full cream milk
- Lemon Zest finely grated of one small lemon
- Orange zest finely grated of one small Orange
- 1⁄2 Vanilla bean, split & seeds scraped
- 200g eggs
- 130g egg yolk
- 220g caster sugar
- 260g caster sugar
- 150g water
- In a saucepan, add milk, vanilla bean and seeds, orange zest, and lemon zest. Bring to a simmer, take off the heat, cover and let to infuse for 30 mins.
- Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
- To make the caramel, add sugar and water to a saucepan and bring to a boil on high heat.
- Once it begins to colour, reduce the heat to medium and stir the mixture until it has a nice golden brown colour. Tip: Take it off the heat once it almost reaches that desired colour as the caramel will continue cooking. This will avoid burning the caramel.
- Carefully pour the caramel into a deep-sided baking dish, and swirl it around until it’s evenly coated on the sides and in the centre. Let it cool until it sets.
- Remove the zest and vanilla pod from the milk mixture and reheat it in a clean pan until it just starts to boil.
- In a bowl, whisk eggs and egg yolk with sugar until combined but not frothy.
- Gradually add the infused milk to the egg mixture, whisking continuously. Skim any bubbles from the top and use a blowtorch carefully to eliminate the remaining bubbles. Strain the mixture through a fine sieve and set aside.
- Place a tea towel in the centre of a deep-sided baking dish. Pour the custard mixture into the prepared dish and place it on top of the towel. Add boiling water to the dish until it reaches halfway up the sides.
- Cover the dish with aluminum foil and bake for 45 minutes or until the custard has a uniform jelly wobble. If it ripples, it is still undercooked. Tip: Check the custard at the 30-minute mark and do the wobble test to see how far it is from being set.
- Once baked, leave the custard to cool until it’s cool enough to handle. Remove the dish from the water and cover it carefully with cling-film, then refrigerate it overnight.
- To serve, gently dislodge the caramel by running a sharp knife around the inside of the dish.
- Place a large plate on top of the baking dish and quickly flip the two. Remove the dish and cut the custard into desired slices.
- Drizzle with caramel and enjoy!
Note: You can also add some sea salt to the caramel for a delicious twist.