This is a great dessert for summer and winter. They need to be made at least 1 day ahead, and preferably 2 to 3 days, to allow the caramel to re-melt. Ramekins need to be well greased and filled to the brim. To ensure smooth caramels, skim any froth off the mixture before placing in the ramekins.

300g castor sugar
2/3 cup water

2 cups milk
2 cups (500ml) cream
300g castor sugar
6 eggs

1. Preheat the oven to 150°C
2. In a pot, bring 300g sugar and the water to the boil and continue to boil until it caramelises. Do not stir or the caramel may crystalise. When the caramel has turned a dark golden colour, pour it very carefully and quickly into 6 x 300ml well-greased ovenproof ramekins and leave it to set. (Put boiling water into the pot and boil for a few minutes to dissolve any caramel left behind.) The bases should be just lined with the caramel.
3. Mix the milk and cream in a pot and slowly bring it to the boil.
4. Whisk together the eggs and the remaining 300g sugar for ±30 seconds, taking care not to froth.
5. When the cream comes to the boil, pour it slowly into the egg mixture while whisking so as to stop the egg from cooking, again taking care not to froth. Skim any froth off the mixture.
6. Place the filled ramekins into a roasting pan large enough to accommodate them all, place in the heated oven and add hot water to the pan to come three quarters of the way up the sides of the ramekins. Cook for 40 minutes, then test them by gently shaking the ramekin, they should have a consistency of soft jelly (do not overcook). If it doesn’t, cook them for 5 minutes more and test again.
7. Take the ramekins out of the bain-marie and leave them to cool before covering them and placing them in the fridge to firm up. Rest in the fridge for at least 24 hours – they can be kept for up to 5 days in the fridge. Cover them well with clingfilm to stop them absorbing other fridge flavours.
8. To serve
9. Run a blunt knife around the sides of each ramekin then gently shake it from side to side. Invert it on a plate and tip out the crème caramel with the syrup.

Serves 8-12

Wickedfood Cooking School

Sunninghill – (011) 234-3252sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.