Crème Caramel Recipe

Crème Caramel Recipes

Ingredients :

115g granulated sugar

300ml milk

300ml single cream

6 eggs

75g caster sugar

2.5ml vanilla essence

Method :

Preheat the oven to 300F, Gas 2 and half fill a large roasting tin with water. Place the granulated sugar in a saucepan with 60ml water and heat gently. swirling the pan occasionally, until the sugar has dissolved. Increase the heat and boil, to a good caramel color. Immediately pour the caramel into an ovenproof soufflé dish. Place in the roasting tin and set aside. To make the egg custard, heat the milk and cream together in a pan until almost boiling. Meanwhile, beat the eggs, caster sugar and vanilla essence together in a bowl using a large balloon whisk. Whisk the hot milk into the eggs and sugar, then strain the liquid through a sieve into the soufflé dish, on top of the cooled caramel base.

Transfer the tin to the oven and bake in the center for about 1-2 hours (topping up the water level after 1 hour) or until the custard has set in the center. Lift the dish carefully out of the water and leave to cool, then cover and chill overnight. Loosen the sides of the chilled custard with a knife and then place an inverted plate (large enough to hold the caramel sauce that will flow out as well) on top of the dish. Holding the dish and plate together, turn upside down and give the whole thing a quick shake to release the creme caramel. The classic, creamy, caramel flavored custard from France.

Serves 4 - 6

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