Little pots of caramel

Little pots of caramel

Makes 6

3/4 cup sugar
1 vanilla bean, split
1/2 cup milk
1/2 cup thick cream
3 egg yolks
Whipped cream and crushed praline*, to serve

Preheat the oven to 150°C.
Place 1/4 cup sugar and 1 tablespoon water in a saucepan over low
heat and stir to dissolve the sugar. Increase heat to medium and cook until
the mixture begins to turn a rich caramel colour. Add the vanilla bean and
cook for a few seconds. Carefully add the milk and cream (the mixture will
begin to spit), and stir over low heat to melt any stray pieces of caramel.
Turn off heat and set aside.
Beat egg yolks and remaining sugar in a bowl (don't over beat or the
mixture will be too frothy). Add the hot cream mixture to the eggs and stir
gently to combine. Pour through a fine sieve into a jug and allow to sit for
about 10 minutes. Use a spoon to remove and discard any froth that has
settled on the top.
Place six 100ml cream pots or oven-proof dishes in a roasting pan,
fill the roasting pan with hot water. Pour caramel into the pots and bake in
the oven for 25 minutes; the pots will have a slight wobble but will thicken
on cooling. Set aside to cool slightly, then refrigerate to chill. Serve
with cream and sprinkled with crushed praline.
* To make praline, double the quantity of caramel in the recipe (I.e
1/2 cup sugar). When mixture has caramelized use half to make the pots and
pour the remainder onto foil-covered baking tray. When cool, break into
shards by placing in a plastic bag and crushing with a rolling pin.