Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

A nice switch to ordinary creme caramel. Use low fat ingredients if desired. (30 mins standing time included in prep time. If using vanilla essence, no standing is needed.)

Directions

  1. Boil sugar and water until golden.
  2. Pour into 6 individual moulds.
  3. Whisk together warmed milk, sour cream, vanilla bean, coffee and eggs.
  4. Stand for 30 minutes then discard vanilla bean.
  5. Strain into moulds and bake in water bath at 180C for 30-40 minutes or until firm.
  6. Chill overnight.
  7. To serve, carefully unmould creme caramels onto serving plates.