Crème Caramel Recipe

Ingredients :

Caramel :

60g caster sugar

2 tbsp water

Crème :

2 eggs

2 egg yolks

1 tbsp caster sugar

500ml skimmed milk

a few drops of vanilla extract

1. Spray a deep pie or soufflé baking dish with non-stick cooking spray.
2. In a small, heavy based saucepan, heat the 60g sugar and water, stirring until the sugar completely dissolves.
3. Bring to the boil.
4. Boil, without stirring, until the mixture thickens (caramelizes) and turns a deep amber color.
5. Be careful to remove the caramel from the hob before it burns.
6. Immediately pour the hot caramel into the baking dish, or divide equally into individual dishes.
7. Set aside.
8. In a mixing bowl, lightly beat the whole eggs, egg yolks and 1 tbsp sugar.
9. In a saucepan, heat the milk until it begins to foam around the edges.
10. Gradually add the heated milk to the egg and sugar mixture, stirring constantly.
11. Stir in the vanilla.
12. Pour the mixture into the baking dish, covering the caramel.
13. Stand the baking dish in a larger, ovenproof dish.
14. Carefully pour enough hot water into the outer dish to reach two thirds up the outside of the baking dish.
15. Bake in a preheated oven for 40 minutes for individual dishes, 50 minutes for one big dish - or until lightly browned and set in the center.
16. Remove from the oven.
17. Leave to cool completely.
18. If any skin forms on the top, you can carefully skim this away.
19. Gently turn out on to serving plates; the caramel now makes a sauce topping.
20. Alternatively, do not turn out, but leave to chill in the refrigerator overnight.
21. The caramel will dissolve, making more sauce when the pudding is turned out for serving.

This popular dessert is not difficult to make. Read the recipe first to get the hang of what to do - the results is well worth effort. If you like, sprinkle toasted flaked almonds or fresh blueberries over the finished dessert.

Serves 4 - 6

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