By Chef Rohani Jelani
To make caramel, heat 6 small heatproof ramekins or cups in a steamer. Place sugar and water in a small saucepan over medium heat and leave sugar to dissolve without stirring. Continue cooking until syrup turns a deep golden colour. Add 2 tablespoons water (mixture will sputter) and bring to a boil - stir to ensure caramel is smooth. Remove pan from heat and pour a this layer of caramel in each cup/jar You will use about half of the caramel). Place a teaspoon of California Raisins on the caramel and set aside.
Add another 2 tablespoons of water to the remaining caramel and bring to a boil again, stirring to ensure the caramel is dissolved. Add the rest of the California Raisins, simmer for one minute and remove pan from heat.
To make custard, place milk and cream in a small pan on low heat until you see small bubbles around the edges Oust before milk reaches boiling point). Remove pan from heat. Gently whisk eggs, egg yolk, sugar and vanilla together until thoroughly combined. Gradually pour in the hot milk, while stirring. Strain custard into a jug and pour mixture into the prepared cups.
Cover each cup with aluminium foil (to prevent water droplets from dripping into the custard during steaming). Steam crème caramel on very low heat for about 25 minutes or until custard is set but centre is slightly wobbly. Remove from steamer and set aside to cool completely. Preferably chill overnight and serve cold, topped with an additional spoonful of California Raisin caramel.
Servings 0