Topaque crème caramel

Natasha Killeen
Crème Caramels are a treat in both cool or warm weather because they're the goldilocks of desserts-not too rich, not too light but perfectly comforting. And because they need to set for 6 hours, they're great if you want to make ahead for a large gathering of friends and family.

This recipe took a few times to master, but luckily out Assistant Winemaker Joe Warren was previously a chef and was able to tweak the recipe. We hope you enjoy this creation.

INGREDIENTS

Custard (makes roughly 1.5 litres):
  • 900ml full cream milk
  • 100ml Topaque (bulk, Rutherglen or Classic)
  • 100g caster sugar
  • 6 large eggs (800g/egg) or 8 small eggs (600g/egg)
  • 1 vanilla pods
  • Topaque Caramel (makes roughly 200 mls)
  • 250g caster sugar
  • 50ml Topaque
  • 60ml water
  • scraped seeds from above vanilla pod
Method:
  1. Preheat oven to 150ºC. Place the milk, Topaque, sugar and whole vanilla pod in a saucepan and bring slowly to boil. Once it starts to boil, turn off the heat and let the mixture cool slightly.
  2. Scrape the seeds of the vanilla pod and set seeds and pod aside for the caramel sauce.
  3. Whisk eggs.
  4. Pour the slightly cooled milk mixture very slowly into the eggs, whisking constantly. Too fast or too hot and the mixture may seperate.
  5. To make the caramel, place sugar in a saucepan with 20ml of Topaque and slowly caramelise. It will be like a thick paste to start with and then the sugar will start to brown. Add the rest of the Topaque, water and vanilla seeds and pod and simmer for several minutes. It should make roughly 200ml of sauce and is ready once it is fragrant and the colour of golden syrup. Remove the vanilla pod.
  6. Carefully divide the caramel sauce amongst the ramekins and work quickly to coat the sides by tilting the ramekins. Let set (you can place in the fridge for 5 minutes to speed up the process).
  7. Divide the custard mixture amongst the ramekins and place in a roasting pan. Half-fill the roasting pan with water to create a 'bath', which helps them cook evenly. Bake for 45 minutes; they should be mostly firm but still slightly wobbly in the middle.
  8. Remove from the oven, let cool and then place in the refrigerator for at least 6 hours.
  9. Once ready to serve, sit the ramekins in boiling water for 30 seconds to warm the caramel, top with a plate and then flip upside down. The Creme Caramel should slide out with the sauce covering the plate. Serve with your favourite Topaque.
For an alternative way to serve this dish, make the custard as per instructions, without the sauce. Before serving, make the Topaque Caramel and pour directly over the top of the baked custard and fill the ramekin and serve in the pots (but be careful to let the sauce cool a little bit). Enjoy!