Crème Caramel is a classic dessert and one of my favourites. And actually quite easy to make. It is best made the day before so it can chill in the fridge overnight.
Cooking Time: 50 minutes
What you will need
Shallow 1.2 Litre ovenproof dish or 8 small ramekins 3″ x 2″
Ingredients – Crème Caramel
- 180g caster sugar
- 150ml water
- 300ml / 1/2 pint full fat milk
- 300ml / 1/2 pint double cream
- 3 eggs plus 2 egg yolks
- 30g caster sugar
- 1 vanilla pod
Preheat oven to 160°C / 140°C fan
- Make the caramel first. Put the water in a heavy based small saucepan, add the sugar, bring to the boil and boil rapidly ( do not stir )until the caramel is a golden brown or chestnut colour.
- Then immediately pour the caramel into the ramekins and swirl it around in each ramekin to coat the base and a little on the sides.
- To make the custard, put the milk, cream and vanilla (cut the pod in half and scrape out the seeds, add the pond and seeds) in a small pan and heat until just below boiling point.
- Leave to infuse off the heat for 5 minutes or so, then remove the vanilla pod.
- In a bowl lightly whisk the eggs and yolks and sugar together just to combine and the pout the hot milk mixture on top whisking it in.
- Strain the custard through a fine sieve into a clean bowl, then pour it into a jug and fill the ramekins. They can be filled almost to the top.
- Place the ramekins in a shallow baking or roasting tray and then boil the kettle and add enough water to come up just a little bit above the base of the ramekins.
- Cook in the oven for approximately 30 minutes for the small ramekins or 40-50 minutes if using a single dish.
- It should have a little wobble but look firm on top and around the edges. If the custard still looks runny in the middle, cook for another 5- 10 minutes or until set.
- Cool and then cover and chill in the fridge for at least three hours or overnight.
- To serve individual portions, dip the ramekins in a little bowl of boiled water, then run a sharp knife around the edge and turn out onto a small plate with the caramel on top.
- The créme caramels will keep well in the fridge for at least a few days.
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For more recipe inspiration check out my Recipes here.