Creme caramel with mango mojito syrup

INGREDIENTS

• 1 cup (220g) caster sugar
• 2 cups (500ml) pure (thin) cream
• 11/2 cups (375ml) milk
• 6 eggs plus 2 yolks, lightly whisked
• 1/2 cup (110g) brown sugar
• 1 tbs vanilla essence

MANGO MOJITO SYRUP

• 1/4 cup (55g) brown sugar
• Finely grated zest of 1 lime
• 1 vanilla pod, split, seeds scraped
• 1/2 cup (125ml) spiced rum
• Dash of Angostura bitters (optional)
• 2 mangoes, peeled, cut into wedges

METHOD

1.Preheat oven to 150°C. Grease an 8-cup (2L) capacity round pie dish.

2.Place sugar and 1/4 cup (60ml) water in a saucepan over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and boil for 8-10 minutes until a dark caramel colour. Carefully pour into prepared dish.

3.Place cream and milk in a medium saucepan over medium heat, stirring regularly, until barely a simmer. Whisk eggs, brown sugar and vanilla essence in a large heatproof bowl. Pour cream mixture into egg mixture, whisking constantly until thoroughly combined. Pass through a sieve into prepared dish.

4.Place pie dish in a deep baking pan and add enough hot water to come halfway up the sides of the pie dish. Bake for 45 minutes-1 hour until edges are set and there is a slight wobble in the centre. Set aside to cool slightly, then chill for 3-4 hours or if time permits, overnight.

5.For the mango mojito syrup, place 1/4 cup (60ml) of water, sugar, lime zest, vanilla pod and seeds in a small saucepan and place over a high heat for 2 minutes or until sugar has dissolved. Remove from the heat and pour into a heatproof bowl. Add rum and bitters, if using, and set aside to cool for 15 minutes. Add mango to rum syrup, gently stirring to coat. Stand for 30 minutes.

6.Run a small sharp knife around the edge of the pie dish to loosen the creme caramel. Place a serving plate on top of the creme caramel and quickly invert. Spoon over the mango mojito syrup and top with mango wedges to serve.