Gumleaf Scented Creme Caramel

Directions

1. Pre-heat oven to 160C while you are preparing the caramel.
2. Start of my lightly greasing the dariole moulds or ramekins. Then for the caramel, combine the sugar and water in a saucepan. Initially stir the sugar till it dissolves. But it is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour; a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould.
3. In another saucepan combine the cream, milk. Bring to the boil, then remove and strain with a fine strainer. Allow to cool slightly. Then in a mixing bowl, combine the egg yolks and brown sugar. Don’t whisk too much as this will cause unwanted air bubbles in your crème caramel. Combine the cream mixture into egg mixture, add the gumleaf oil then pour evenly among prepared ramekins.
4. Arrange the ramekins in a deep baking tray, then pour boiling water only coming halfway up the edge of the dish. Place the baking tray in the oven for 25 minutes. Remove from oven and leave in the try for just 5 mintes, then remove from tray and allow to cool. When cool refrigerate.
5. To server, run a knife around the edge of ramekins and place on a plate upside down. Turn out on to the plate and serve.