Crème caramel

Every time I go home (mummy’s house) I go baking mad. I take over the kitchen, and use all the ingredients in her house to ‘experiment’. I then leave the family with a heap of ridiculously fattening goods. Myself satisfied that I have learnt something new. Well it IS all about me isn’t it?!

Crème caramel is a classic. It’s one of our favourites – wobbly and light, who can resist?

CUSTARD

  • 4 eggs
  • 1 egg yolk
  • 120g caster sugar
  • 500ml milk
  • 1/2 vanilla pod (or vanilla extract)

CARAMEL

  • 150g caster sugar
  • 50ml water
  • 1/2 vanilla pod (or vanilla extract)

These measurements make approximately 4 small puddings (I used a 7cm round ramekin).

METHOD

  1. Preheat the oven to 140C.
  2. Whisk the whole eggs, egg yolk and sugar in a bowl.
  3. Then mix in the milk and seeds from 1/2 vanilla pod.
  4. Leave it to infuse for about 10 minutes, then pass it through a fine sieve – into a clean bowl.
  5. To make the caramel, boil the sugar and water in a small pan without stirring. The syrup will thicken and turn a nice golden brown (the colour of caramel).
  6. Mix in the seeds from the other 1/2 vanilla pod.
  7. Pour the hot caramel into the ramekins, and swirl it around to make sure the bottom is covered with the good stuff.
  8. Leave them to cool for about 5 minutes.
  9. Pour the egg mixture into each ramekin, and place the ramekins in a roasting tin.
  10. CAREFULLY pour hot water in the roasting tin, around the ramekins, until it reaches about half way up the sides. (This is called a bain-marie.)
  11. Bake the crème caramels in the pre heated oven for about 40 minutes – or until they are baked, with a good wobble in the centre. It’s ALL about the wobble.
  12. Remove them from the oven and the hot water, and leave them to the side to cool. Pop them in the fridge for a few hours before serving.
  13. To turn them out, loosen the sides with a knife, and turn them upside down on a plate.

These are soooo yummy – that you just have to invite me round when you make them. THANKS!

Slightly adapted from James Martin – one of my all time favourite chefs – Thanks J!
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