Crème Caramel from Paringa Estate

Ingredients 

Crème Caramel 

• 250g caster sugar 
• 100ml water 
• 397g condensed milk (1 can) 
• 300ml full cream milk 
• 4 eggs 
• 2 vanilla beans, halved 
• 1 tbsp Earl Grey tea leaves 

Rhubarb & Strawberry Compote 

• 200g strawberries 
• 200g rhubarb 
• 50g sugar 
• 100ml water 

Method

Crème Caramel 

• Preheat the oven to 170°C. 
• To prepare the caramel, combine the caster sugar and 100ml water in a saucepan over medium heat, stirring gently until the sugar dissolves. 
• Continue cooking until the mixture turns a light golden brown, then carefully pour into a ceramic baking dish. 
• To prepare the custard, gently heat the milk with the vanilla beans and Earl Grey tea leaves to infuse the flavours. 
• Strain the infused milk, then combine with the condensed milk and eggs, mixing until smooth. 
• Pour the custard mixture into the ceramic dish over the caramel. 
• Place the dish inside a larger, deep baking tin. Pour water into the outer tin until it reaches halfway up the sides of the ceramic dish, creating a bain-marie. 
• Bake for approximately 40 minutes. 
• Remove from the oven and allow to cool before carefully inverting onto a serving plate or board to release the crème caramel. 

Rhubarb & Strawberry Compote 

• Slice the rhubarb and strawberries into even pieces. 
• Combine with the sugar, tossing gently to coat. 
• Transfer to a saucepan with 100ml water and cook over medium heat until the rhubarb is just tender. 
• Allow to cool slightly before serving alongside the crème caramel. 

paringaestate.com.au  
@paringaestate  
44 Paringa Road, Red Hill South, VIC