Grapefruit and Vanilla Bean Crème Caramel

Recipe by Claire Joy.

Ingredients

For caramel:

1 cup castor sugar

2 tbsp grapefruit juice

For the Crème Caramel:

2 cups milk

1 cup cream

2/3 cup castor sugar

Pinch of salt

4 large eggs

2 egg yolks

1 tsp vanilla extract or ½ vanilla pod

Zest of 1 grapefruit

Method

To make the caramel, place the sugar and grapefruit juice in a small pot and cook until it is a dark golden colour. Quickly and carefully pour the hot caramel into a heat proof dish and make sure it covers the base of the dish. Place the dish into a deep roasting pan and take it over to the oven area and allow to cool. Leaving it close to the oven to cool will make it much easier to carry once it is filled with the custard.

Preheat the oven to 160’c. Place the milk, cream, sugar and salt in a small saucepan and warm until just before bubbling. While that heats, place the eggs and vanilla in a large bowl and whisk together.

Slowly pour the milk mixture into the eggs while whisking to temper the eggs. Go slowly to avoid the eggs from scrambling.

Strain the mixture through a fine sieve before pouring it into the dish with the caramel, filling it all the way to the top.

Boil the kettle. Once the kettle has boiled place the roasting dish and mould with the crème caramel custard into the oven and then pour boiling water into the roasting dish until 1/2 of the way up the mould (It’s easier to do this in the oven so that you don’t mess or burn yourself). Creating a bain-marie allows for the crème caramel to cook gently and evenly.

Bake for 40-45mins until the edges are firm but the middle still jiggles.

Remove from the oven and allow to cool at room temperature before placing in the fridge overnight.

To unmould, run a knife around the edges to loosen and then place a plate over the dish and carefully flip it. The crème caramel should release instantly.

Enjoy with a well-chilled glass of Leopard's Leap Culinaria Muscat.