Olive Oil & Sour Cherry Molasses Crème Caramel
Prep: 15 minutes
Cook: 45 minutes
Cook: 45 minutes
Easy
Serves 4
Enjoy the perfect balance of sweetness and tartness in this dessert, as the Sour Cherry Molasses brings a tangy note to the luscious crème caramel.
Ingredients
-
220g Caster sugar
-
2 tbsps Sour Cherry Molasses
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500ml Full-fat milk
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1 Vanilla pod
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4 Eggs
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1 Egg yolk
-
50ml Early Harvest Extra Virgin Olive Oil
Method
- Step 1: Place 100g of the caster sugar in a heavy-based saucepan over medium heat. Allow the sugar to melt without stirring. Swirl the pan occasionally to ensure even caramelisation.
- Step 2: Set 4 ramekins over a wet tea towel, ready for you to pour in the caramel.
- Step 3: Once the sugar has turned into a golden brown caramel, remove from heat and pour in the Sour Cherry Molasses. Swirl together, then quickly pour into the ramekins.
- Step 4: Preheat the oven to 130°C. In a separate saucepan, heat the milk with the vanilla pod until it reaches a simmer. Remove from heat and let it infuse for a few minutes.
- Step 5: In a mixing bowl, whisk together the eggs, egg yolks, Early Harvest Extra Virgin Olive Oil and the remaining 120g of caster sugar.
- Step 6: Gradually pour the infused milk into the egg mixture, stirring continuously. Strain the custard through a fine sieve into a jug or bowl to remove the vanilla pod and any cooked egg bits, then divide the custard between the four ramekins.
- Step 7: Gradually pour the infused milk into the egg mixture, stirring continuously. Strain the custard through a fine sieve into a jug or bowl to remove the vanilla pod and any cooked egg bits, then divide the custard between the four ramekins.
- Step 8: Carefully transfer the tray to the preheated oven and bake for approximately 40-45 minutes until the custard is set but still has a slight wobble.
- Step 9: Remove from the oven and let the creme caramels cool in the water bath before transferring them to the fridge to chill for at least a few hours or overnight.
- Step 10: To serve, run a knife around the edge of each ramekin and invert onto a plate, allowing the caramel to flow over the custard.
