- Creme Caramel.jpg (31.56 KiB) Viewed 670 times
Preparation Time: 20 minutes
Cooking time: 50 minutes
Serves: 4
If served as four portions, provides 374 cals, 14g fat (of which 4g saturates), 58g sugar and 0.4g salt per portion.
Ingredients
For the caramel:
- 175g (6oz) caster sugar
For the custard:
- 4 large eggs
- 40g (1½oz) caster sugar
- 1 tsp pure vanilla extract
- 425ml (15fl oz) whole milk
Method
1. Pre-heat the oven to 170°C/Fan 150°C/Gas Mark 3.
2. Place the sugar in a saucepan over a medium heat. Within around 6 minutes, the sugar will begin to melt around the edges, tilt the pan to distribute the sugar. Turn the heat down if it looks like it is burning. Keep on heat until it looks like dark runny honey.
3. Carefully but quickly, pour the caramel into a creme caramel dish 16cm (6½in) x 5cm (2in) deep, or into two suitable smaller dishes, and carefully tip the caramel around to cover the base and as much of the sides as is safely possible. Move to the side to cool.
4. To make the custard, mix the eggs, sugar and vanilla in a bowl and put to one side.
5. In a medium saucepan heat the milk until just below boiling point, remove from the heat and add a little to the egg mixture, stirring constantly to increase the heat in the eggs. Gradually pour all the milk in, stirring all the time. Sieve the egg and milk mixture into the prepared creme caramel dish.
6. Place the creme caramel dish into a roasting tin and pour cold water into the tin until it reaches about two-thirds up the sides of the creme caramel dish.
7. Place the tray in the middle of a heated oven and bake for 50 minutes until set. It should still have a wobble and the top should feel slightly springy. Remove the tin from the oven but leave the custard in the tin until cooled. It will continue to cook.
8. Once cooled, cover and chill in the fridge for a few hours.
9. To remove the caramel from the dish, remove from the fridge and loosen the edges of the custard with a table/palette knife. Cover with a serving dish, flip, give a little shake and the custard should come out.
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