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1
Pre-heat oven to 160C while you are preparing the caramel.
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2
Start of my lightly greasing the dariole moulds or ramekins.
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3
Then for the caramel, combine the sugar and water in a saucepan.
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4
Initially stir the sugar till it dissolves.
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5
But it is important not to stir the caramel to prevent it forming crystals.
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6
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.
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7
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.
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8
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.
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9
In another saucepan combine the cream, milk.
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10
Bring to the boil, then remove and strain with a fine strainer.
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11
Allow to cool slightly.
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12
Then in a mixing bowl, combine the egg yolks and brown sugar.
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13
Donat whisk too much as this will cause unwanted air bubbles in your crA me caramel.
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14
Combine the cream mixture into egg mixture, add the gumleaf oil then pour evenly among prepared ramekins.
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15
Arrange the ramekins in a deep baking tray, then pour boiling water only coming halfway up the edge of the dish.
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16
Place the baking tray in the oven for 25 minutes.
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Remove from oven and leave in the try for just 5 mintes, then remove from tray and allow to cool.
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18
When cool refrigerate.
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19
To server, run a knife around the edge of ramekins and place on a plate upside down.
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20
Turn out on to the plate and serve.
