DESSERT RECIPIES

Sweet and simple Mexican crème caramel

Ingredients

Serves: 8 

8 eggs

1 (397g) tin sweetened condensed milk

1 1/2 teaspoons vanilla extract

300g caster sugar

Method

Prep:15min  › 

Cook:1hr10min  ›  Ready in:1hr25min 

Preheat oven to 150 C / Gas 2. Have ready a 23cm round cake tin.

In blender or food processor (or using electric mixer) combine eggs, condensed milk and vanilla and blend until smooth. In medium saucepan cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown remove from heat and pour into waiting tin. Pour egg mixture over liquid sugar.

Line a roasting pan with a damp kitchen towel. Place cake tin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with water to reach halfway up the sides of the cake tin.

Bake 70 minutes in the preheated oven or until knife inserted in centre comes out clean. Remove cake tin from water bath and let cool completely, about 1 hour. Run a knife along the edge of the cake tin, place a serving plate on top and invert. Serve.

Tip:

For a texture that's denser (more like cheesecake), substitute 225g cream cheese for two of the eggs.