Place 175 grams
of sugar in a heavy saucepan with the water. Mix and bring to
the boil over high heat, stirring all the time to dissolve the
sugar. Then boil without stirring until a a dark caramel syrup
is formed. Immediately pour the caramel into a 4 cup souffle
dish. Be careful with the syrup as it can badly burn you. Hold
the dish with kitchen gloves and swirl to coat the bottom and
sides of the souffle dish. Set aside, allow to cool and harden.
Preheat your oven
to 170 degree centigrade.
Add the milk,
cream and vanilla essence to a saucepan and bring to the boil
over a medium heat, stirring frequently. Remove pan from the
heat, cover and set aside for 15-20 minutes.
Place the 6 whole
eggs and 2 egg yolks in a bowl with the remaining sugar and
whisk for 2 - 3 minutes until smooth and creamy. Whisk in the
hot milk and carefully place the mixture into the caramel lined
dish. Cover with foil.
Place the dish in
a deep roasting oven tin. Pour in enough boiling water in the
roasting tin to come halfway up the outside of the dish
containing the custard mixture. Bake the custard mixture for
approximately 40 - 45 minutes until a knife inserted about 2 to
5 centimetres from the edge of the dish into the custard comes
out clean (the custard should be just set). Remove from the
roasting tin and allow to cool for at least 30 minutes, then
chill overnight.
Carefully run a
knife around the edge of the dish to loosen the custard. Cover
the the dish with an upside down serving plate and holding both
tightly, invert the dish and plate together. Slowly lift one
edge of the dish, allowing the caramel to run over the sides,
then slowly lift off the dish.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
