Wattleseed Crеme Caramel with Double Cream

3 eggs
4 egg yolks
¼ cup castor sugar
500 ml double cream
½ teaspoon ground wattleseed
¾ cup water
¾ cup caster sugar

Making caramel is a delicate process – take time to dissolve the sugar before boiling or it can crystalise and you will need to start over again.

Wattleseed has flavour tones of coffee, caramel and hazelnuts. It can also be used to flavour ice-cream, biscuits, cakes and scones.

Be careful not to overcook the custards as they continue to firm on cooling. To test, insert a small knife – if it comes out clean the custard is cooked.

Cooling caramels at room temperature before prevents the caramel from hardening.

  1. Pre heat your oven to 120°C.
  2. To prepare the caramel, place the water and caster sugar into a small saucepan. Gently stir over a low heat until sugar is dissolved. Bring to the boil. If any sugar clings to the side of the saucepan, brush down using a pastry brush dipped in cold water. Boil, without stirring, for about 5 minutes or until mixture turns golden brown. Pour into four ovenproof dishes to cover bases. Stand at room temperature until mixture hardens. Place dishes in a large baking dish.
  3. Whisk eggs, egg yolks and sugar in a medium bowl.
  4. Stir cream and wattleseed in a saucepan until hot. Whisk hot cream mixture into egg mixture. Strain and pour into dishes over caramel.
  5. Pour enough hot water into the baking dish so that it comes just over halfway up the sides of the dishes. Cook for about 30 minutes or until just set. Remove immediately from the baking dish and place on a wire rack to cool at room temperature. Refrigerate until cold.
  6. To serve, run a small sharp knife around inside edge of dishes. Gently invert caramels onto a serving plate.