Gumleaf Scented Crème Caramel

Crème caramel is one of my favorite desserts and using native ingredients there are many varieties which can be made like Rosella Crème caramel or Wattleseed Crème caramel.

Ingredients:

50 ml. lemon aspen syrup
200 grams of white sugar
100 ml. of water
30 ml. extra water for dipping pastry brush
1 litre of milk
100 grams castor sugar
6 large eggs
4-5 drops of gumleaf oil

Procedure:

Preheat the oven to 160°C, while you are preparing the caramel. Grease eight ovenproof dariole moulds or ramekins which hold around half a cup of liquid. Then in a medium sized saucepan combine the lemon aspen, 100g sugar and 100ml of water over a low heat and bring to the boil; it is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour; a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. Once the caramel is done, in a medium saucepan warm the milk and briefly remove it from the heat. Then in a large bowl, whisk the eggs and 100g castor sugar together until the sugar has nearly dissolved; add the gumleaf oil and warm milk. Sieve the custard mixture into a jug or pitcher, then skim off any bubbles or froth from the custard; pour evenly into the 8 moulds and place in a baking dish. Pour hot water (not boiling) into the baking dish until the water reaches half way up the sides of the moulds. Bake for 30 to 40 minutes until the custard is set; cool and refrigerate for at least 3 to 4 hours before serving. Makes 8 servings.