Australian home cooks are elevating their dessert game with an exquisite twist on a classic French favourite. Duck Egg Crème Caramel with Vanilla Tuile offers a sophisticated take on traditional crème caramel, delivering exceptional richness and texture that will impress even the most discerning dinner guests.
The Ultimate Gourmet Dessert Experience
This remarkable dessert begins with creating a perfect caramel base. The method involves placing 150g of caster sugar and ¼ teaspoon of vanilla bean paste in a saucepan over medium heat. Cookers should swirl the mixture occasionally until it reaches a deep amber colour, then quickly divide it among four to six ramekins or moulds, tilting to ensure the bases are thoroughly coated.
The custard component showcases what makes this dessert truly special. Using 200g of duck egg yolks (approximately eight yolks) creates an exceptionally rich and velvety texture that ordinary eggs simply cannot match. The yolks are whisked together with a 395g can of sweetened condensed milk, 350ml of full cream milk, another ½ teaspoon of vanilla bean paste, and a pinch of salt until perfectly smooth.
Mastering the Baking Technique
Professional results require careful attention to baking methodology. After preheating the oven to 150°C, the strained custard mixture is poured over the set caramel in the moulds. These are then placed in a deep roasting pan with hot water coming halfway up their sides, creating the essential bain-marie environment.
The desserts are baked covered loosely with foil for 40-45 minutes or until just set. This gentle cooking method ensures the custard remains smooth and creamy without becoming rubbery or developing air bubbles. After baking, the crème caramels must cool to room temperature before refrigerating for at least four hours to achieve the perfect consistency.
Complementary Elements and Presentation
While the crème caramels set, prepare the accompanying components that elevate this dessert to restaurant quality. The crème chantilly involves whisking 150ml of thickened cream with 1 tablespoon of icing sugar and ¼ teaspoon of vanilla paste until soft peaks form.
The vanilla tuiles provide a delightful textural contrast. To create these delicate biscuits, increase the oven temperature to 160°C and line a tray with a silicone mat. Whisk together 100g of plain flour, 100g of caster sugar, and 3 egg whites until combined. The mixture is then spooned onto the mat, spread to about 2mm thickness, and baked for 8-10 minutes until golden brown.
For the final presentation, briefly dip the moulds in hot water before inverting onto serving plates. The caramel sauce naturally flows over the set custard, creating a beautiful glossy coating. Top with the chilled chantilly cream and serve alongside the crisp vanilla tuiles for a dessert that balances rich, creamy, and crisp textures in perfect harmony.
