CRÈME CARAMEL

(±18cm  round cake tin or pie dish OR use a silicone Bundt mould)

(Serves 8)

4                      large eggs

220 g               cream cheese

30 ml               NATURA light muscovado sugar (OR brown sugar)

1 tin                 condensed milk

1 tin                 evaporated milk

1/2 pod           vanilla seeds scraped out.

110 g               castor sugar for caramel.

METHOD:

  • Preheat your oven to 150°C and grease the cake tin or silicone mould (or use Spray&Cook)
  • Make a dry caramel over medium heat. Pour into your prepared baking dish and allow it to become hard
  • Blend the eggs, cream cheese and light muscovado sugar.
  • Add the vanilla seeds, evaporated milk and the condensed milk.
  • Pour the mixture over the hard caramel.
  • Bake in a water bath for 20 minutes uncovered. After 30 minutes, cover it gently with foil and bake another 30 – 40 minutes, the custard should be soft – wiggly but set.
  • Remove from the oven and let it cool down. 
  • Unmould on a serving plate and drizzle the caramel over
SHARE THIS RECIPE