LAWRENCE MURPHY: The pure taste of Madagascar
In March a cyclone hit Madagascar '“ where it is grown '“ causing prices to rocket. But this classic créme caramel is simply not the same without it.
IngredientsÂ
85g caster sugar
100ml water
30g sugar
4 eggs
2 egg yolks
1 vanilla pod
450ml milk
100ml double cream
Method
1. Heat the sugar and water gently in a saucepan to make a caramel.
2. Pour the caramel into six ramekins.
3. Whisk the eggs, yolks and sugar together.
Advertisement
Hide AdAdvertisement
Hide Ad4. Split the vanilla pod and scrape out the seeds into a saucepan.
5. Add the milk and cream to the saucepan and the pod itself.
6. Bring to the boil and remove from the heat. Allow to stand for 10 minutes.
7. Remove the pod and whisk the vanilla milk into the egg mixture.
Advertisement
Hide AdAdvertisement
Hide Ad8. Pour into ramekins and place them into a tray with 1cm depth of water in.
9. Bake in an oven 150C/Gas 3 on the lower shelf for about 40 minutes until the custard is set but wobbly.
10. Allow to cool and put into a fridge for at least four hours.
11. Turn out into bowls to serve.