A modern take on this traditional recipe, by using goat curd instead of cream the finish is light and fresh. Must Try! —Kris
Woodside Cheese Wrights Goat Curd
Ginger Nut Biscuits
Vanilla Bean Ice cream
In This Recipe
Preheat oven to 140c
Best made around 3 hours before serving
Combine caster sugar and water in a saucepan, heat over medium heat until the sugar dissolves and becomes dark golden caramel. Quickly and carefully pour hot mixture evenly into 4 ramekins and swirl to coat the base of the ramekin. Set aside.
In a small mixing bowl add eggs, vanilla and sugar whisk gently, set aside.
Combine Goat Curd and milk in a saucepan heat on low-med heat until it just begins to boil. At this point the mixture will split or separate.
Allow the curd mixture to cool for two minutes then slowly pour into the egg mixture gently incorporating. Pour mixture into blender and blend until smooth and silky approx. 30 sec - 1 min.
Pour mixture into prepared ramekins, evenly dividing between the ramekins.
Place ramekins into a baking dish with high sides, carefully pour boiling water in baking dish to come up to the half-way point of the outside of the ramekin.
Bake in oven at 140c for 35 mins until golden, allow to cool slightly before placing in fridge to set approx. 2 hours.
To serve carefully run knife around edge of ramekin to loosen the Crème Carmel, turn onto plate, crumble Ginger Nut biscuit on top just before serving with good quality Vanilla Bean ice cream.