Chefs' Recipes

Restaurant Hubert’s crème caramel

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Crème caramel

Crème caramel

William Meppem
1H 10M

“This is the best dessert of all time – no intro needed,” says Pepperell. Begin this recipe a day ahead to rest and chill the custard.




1.Whisk brown sugar, eggs and yolks in a bowl to combine. Bring cream, milk, vanilla bean and seeds, and a pinch of salt to a simmer in a saucepan over medium heat, then, stirring continuously, pour mixture over eggs and mix to combine, incorporating as little air as possible. Refrigerate to rest (at least 2 hours, or overnight).
2.Meanwhile, for caramel, stir sugar and 50ml water in a small saucepan over medium-high heat to dissolve sugar, then cook without stirring until very dark caramel (10-12 minutes; it should almost be to the point of burning). Divide among four 12cm-diameter ceramic ramekins and swirl each quickly to coat to the edges. Set aside to cool and set (10-15 minutes).
3.Preheat oven to 150C. Strain custard through a fine sieve and pour into caramel-lined moulds. Place in a roasting pan lined with a tea towel, then fill pan with warm water to halfway up sides of moulds. Cover with foil and bake until custard is just set with a slight wobble in the centre (35-45 minutes). Remove from water bath and set aside to cool completely, gently releasing the sides of the custard with a wet finger once or twice as it cools, then refrigerate to chill (2-3 hours).
4.To serve, run a knife around edges of custards to release, then invert onto plates and serve chilled.

Drink Suggestion: Old Hobart Overeem Sherry, Cask Matured Single Malt Hobart Whisky. Drink suggestion by Andy Tyson


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