Directions
- 1.
- Preheat oven to 160c
- 2.
- To make the caramel: Bring the sugar and the water to boil until a dark caramel colour forms. Once formed, pour a little into the moulds, so it just covers the base.
- 3.
- In a saucepan, pour in the milk, vanilla and half the sugar. Bring to a simmer until sugar dissolves. In a bowl, whisk the eggs with the remaining sugar until pale and thick.
- 4.
- Pour the milk slowly into the eggs while whisking continuously. Pass the mixture through a fine sieve, and finally pour into moulds.
- 5.
- Place the moulds into a water bath and bake for approximately 30-45 minutes or until set (there should be a slight wobble in the centre of the custard). Remove from the heat and allow to cool completely.
- 6.
- For the sorbet: Pour the water and sugar in a saucepan and bring to boil. Once sugar is dissolved set aside and chill.
- 7.
- Combine the syrup and berries in a blender and begin to puree. Once pureed, pass through a sieve.
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Preparation Time
1 hr
Cooking Time
50 mins
Servings
6
CREME
- 300 ml milk
- 3 egg yolks
- 2 eggs
- 75 g caster sugar
- 1⁄2 teaspoon vanilla extract
CARAMEL
- 1 cup sugar
- 1 cup water
SORBET
- 500 g frozen berries (defrosted)
- 200 g caster sugar
- 100 ml water
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