Ingredients

For the crème:

  • 120 ml double cream
  • 200 g sweetened condensed milk
  • 250 ml whole milk
  • 1.5 tsp vanilla extract
  • 6 medium eggs
  • 40 g caster sugar

For the caramel:

  • 140 g caster sugar
  • 100 ml strong coffee

Method

  1. 1

    Preheat the oven to 160°C, fan 140°C, gas 3. Seperate two of the eggs into egg yolks and whites (reserve the whites for another recipe). Beat 4 eggs and the two egg yolks together in a bowl, then add all the other ingredients for the crème. Beat again, then strain through a sieve into a jug; set aside.

  2. 2

    For the caramel, put the sugar and coffee in a heavy-based pan over a medium-high heat and stir to dissolve the sugar. Once dissolved, cook without stirring, swirling the pan occasionally, for 15 minutes. To test if the caramel is ready, drip a little into a ramekin with a spoon. If it hardens quickly, it is ready. If not, cook for a couple more minutes, then retest.

  3. 3

    Once the caramel is ready, pour a thin layer into an 18-20cm cake tin or 8 x 175ml ramekins (enough to cover the base) and swirl around very quickly to coat the base before it sets. Allow to set and harden.

  4. 4

    Pour the crème into the prepared cake tin. If using ramekins, pour about 3cm of the crème into each one. Place the tin/ramekins in a roasting tin; pour in enough water to come halfway up the sides – this is a bain-marie and allows even baking.

  5. 5

    Bake for 20-25 minutes for the individual portions or 40-45 minutes for the large one – they will still have a wobble in the centre that will set on cooling. Remove from the bain-marie, allow to cool, then chill for at least 6 hours or overnight.

  6. 6

    Run a thin knife all around the edge of the tin/ramekins. Turn it upside down on to a dish and tap to help it pop out. The caramel should drizzle down the sides, forming a puddle.

     

    Get ahead: make up to 2 days ahead and store in the fridge.

Recipe adapted from My Vietnamese Kitchen by Uyen Luu (Ryland Peters & Small, £16.99)

Nutritional Details

Each serving provides
  • Energy 1373kj 328kcal 16%
  • Fat 16.0g 23%
  • Saturates 8.5g 43%
  • Sugars 35.7g 40%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1017kj/243kcal

Each serving provides

36.2g carbohydrate 0.1g fibre 9.8g protein

 
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