- 1 1/4 cups castor sugar, divided
- 1 1/2 cups full cream milk
- 1/2 cups double cream
- 1 cinnamon stick
- 4 extra-large free-range eggs
- 1 tsp vanilla extract
- pinch of salt
Preheat oven to 170 ºC and arrange rack in center of the oven. Using spray and cook, grease the ramekins. Melt 1/2 cup of sugar in a small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 mins (do not stir). Pour caramel into the bottom of your ramekins. In a small saucepan, bring the milk, cream, remaining 3/4 cups sugar and cinnamon stick to boil over medium heat. Remove from heat; cover and let stand 10 mins.
Meanwhile, whisk together the eggs, vanilla and salt in a large bowl. Slowly, strain milk mixture through a sieve into eggs whisking continuously. Discard cinnamon stick. Strain mixture again into prepared ramekins. Place ramekins in a roasting pan, making sure they do not touch the sides of the roasting pan. Place roasting pan on oven rack. Carefully pour enough hot water into roasting pan to come halfway up side of the ramekins.
Bake until custard is just set, 55-60 mins (mixture will jiggle slightly). Remove the roasting pan from the oven. Leave to stand in hot-water bath for 15 mins. Remove ramekins from water bath and cool completely on wire rack. Cover with plastic wrap and refrigerate overnight.
To serve, place the ramekins in some warm water in order to slightly melt the caramel. Place a serving plate slightly larger than dish on top and invert onto plate.
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Recipe by Diane Heierli • Photography C&D Heierli