Gourmet Traveller

Classic hits


Calvados crème caramel


Begin this recipe a day ahead to macerate the currants.

30 gm currants
200 ml Calvados
4 eggs
2 egg yolks
80 gm (1/3 cup) caster sugar
260 ml milk


300 gm (11/3 cups) sugar

1 Combine the currants and Calvados in a large bowl, and leave to macerate for a day.

2 Combine the eggs, egg yolks and sugar with a whisk in a heatproof mixing bowl (do not overbeat; it will create air bubbles). Warm the milk in a saucepan until just about to boil, then pour it over the egg mixture, whisking constantly until combined. Strain the Calvados from currants and incorporate it into the custard (reserve currants). Pass the custard through a fine sieve.

3 For caramel, combine sugar and 50ml water in a heavy-based saucepan and cook over medium heat until a light golden colour (3-4 minutes; the temperature should be between 128-132°C on a sugar thermometer). Stir in 50ml water (be careful, hot caramel will spit), and boil for 2 minutes.

Preheat oven to 100°C. Pour caramel into 6 dariole moulds to cover bases and leave for 20 minutes

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Gourmet Traveller

Gourmet Traveller1 min lettiCookbooks, Food, & Wine
Hotel News
The Sydney CBD is now home to its own Little National Hotel (the first opened in Canberra in 2015). The hotel is petite and pared back but still features luxury details. The rooftop bar and sprawling co-working space make up for the compact size, alt
Gourmet Traveller1 min letti
Gourmet Traveller
Editor Joanna Hunkin Creative Director Hannah Blackmore Deputy Editor Karlie Verkerk Group Food Director Sophia Young Group Food Editor Cynthia Adey Art Director Laura Jacobs Group Designers Jeannel Cunanan & Kelsie Walker Digital Editor Yvonn
Gourmet Traveller3 min lettiCookbooks, Food, & Wine
Skye Blackburn
Learning about edible insects from Skye Blackburn was life-changing. She taught me how important this practice is; for nutritional, environmental, cultural and historical reasons. She encouraged me to look into my own Chinese heritage, where we have