Crème caramel

This recipe appeared in Barbara Joubert’s first cookbook, SARIE 5. As it is such a favourite, it is repeated here.

(6 to 8 portions)

  • 300 g (360 ml) caster sugar
  • 2 tins (385 g each) condensed milk
  • 500 ml cream
  • 6 eggs
  • 2 containers (175 g each) Bulgarian yoghurt

Heat oven to 170°C. Melt caster sugar over a low temperature in a non-stick pan, stirring every now and then. When the sugar begins to melt, it will darken. Remember to be careful, as the sugar can burn you quite badly. When the sugar is a nice caramel colour, pour it immediately into a round dish with a diameter of about 20 cm. Turn the dish so that some of the caramel runs up the sides. Whisk rest of ingredients well, and pour into dish. Put dish in oven roasting pan and fill pan with hot water, until the water reaches halfway up the side of the dish. Place in hot oven and bake for about 45 minutes to 1 hour, or until set. Remove from oven and leave to cool. Refrigerate for at least 2 hours before serving.