Crème Caramel with Risoni and Summer Fruits

Crème Caramel with Risoni and Summer Fruits

Serves 6

Ingredients
Caramel:
½ cup water
1 cup sugar

Custard:
1 cup cream
1 cup milk
Vanilla bean paste
3 eggs
2 egg yolks
½ cup sugar
¾ cup San Remo Risoni, cooked as per packet directions

Method
Preheat oven to 160°C.
Lightly brush six 185ml (3/4-cup) capacity ovenproof ramekins with oil to grease.
To make the caramel: Put the water and sugar in a small saucepan over a low heat until the sugar dissolves. Bring to the boil and cook quickly until lightly coloured. Divide equally between the prepared ramekins.
To make the custard: Place the cream, milk and vanilla in a saucepan and gently heat. Beat the eggs, egg yolks and sugar until well blended, then pour in the cooled milk gradually, stirring constantly. Strain through a fine sieve.
Divide the cooked risoni evenly between the ramekins and gently pour the custard mixture into the caramel lined ramekins and set in a water bath.
Bake in a pre-heated oven for approx 25 minutes or until custard is set.
Cool, and chill for several hours or overnight.
To serve, run a flat-bladed knife around the inside edge of each ramekin and carefully invert the crème caramels onto serving plates. Serve with seasonal fruits and Chantilly cream.