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Classic Creme Caramel

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Ingredients

220g Caster Sugar
500ml Full Fat Milk
1/2 Vanilla Pod
2 Free Range Eggs
3 Free Range Egg Yolks

Classic Creme Caramel

  • Medium

Ingredients

Directions

Steps

1
Done

Making the Caramel

Put the water in a small, heavy-based saucepan and dissolve the sugar, bring to the boil and caramelise into a rich brown caramel.

2
Done

Pour into your ramekins or moulds to just cover the base, allow to set.

3
Done

Making Custard Mixture

Pre-heat the oven to 160°C.

4
Done

Put the milk in a saucepan with the vanilla pod and seeds and bring just to simmering point for 3-4 minutes to allow the milk to become infused with the vanilla.

5
Done

Meanwhile, in a large bowl, lightly whisk the eggs and egg yolks with the sugar.

6
Done

Slowly pour in the hot milk, whisking all the time.

7
Done

Strain the mixture through a fine sieve into the caramel-lined ramekins.

8
Done

Place a baking tin that containing the ramekins in the oven and carefully pour enough boiling water into the tin to come two-thirds of the way up the side of the moulds

9
Done

Bake for 55-60 minutes, until the crème caramels are just set

10
Done

Any dip in the centre means they are undercooked. Remove from the oven and leave to cool, then chill for 2 hours.

11
Done

To release each crème caramel from the dish, take a thin, sharp knife and slide it around the inside edge of the ramekin, then turn it upside down on to a serving plate.

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