Creme Caramel


Creme caramel is certainly one of my all time favourite classic desserts. It was a childhood favourite and still is. The best part of this dessert is that it is easy to make and comforting to eat.  Although this dessert has made its way into Micheline starred restaurants, to famous french brasseries of Lyon, Bordeaux and Paris, with its the ‘Egg flan’ equivalent being equally famous across Spain’s many fine restaurants. This dessert for me is still best serve at home made by my lovely Mom! who never fails to supply UNLIMITED creme caramel to me and my sister. I love this dessert so much that I often eat this for breakfast -well on the times when I’ve beaten my sister to the fridge first!!


A small sauce pan, a medium size pan, a large bowl, a whisk, a fine sieve, 4 medium size ramekins, a pastry brush and a baking tray.

Ingredients Serves 4:
For the caramel:
1. 2 tbsp. water
2. 125g. golden caster sugar
3. 1 tbsp. unsalted butter (brush your ramekin base with the butter)

For the creme mixture:
3. 500ml. full fat milk
4. 1 tsp vanilla extract  or 1 vanilla pod
5. 2 medium eggs and  3 egg yolks (organic or free range)
6. 125g golden caster sugar

For the caramel:
1. In a small saucepan add your water and sugar, then place the pan on a medium heat. Leave it without stirring, until the sugar has completely dissolved, you can gently shake the pan to make sure the sugar dissolves evenly.  Allow to simmer until the syrup turns into a rich brown caramel colour. This takes around 10 minutes.
2. As soon as the colour turns caramel, immediately remove the pan from the heat.Pour the caramel into 4 (buttered)medium size ramekins, gently shake each ramekins around so the caramel coats the base evenly. Transfer the ramekins to a baking tin and set aside.





For the creme mixture:
5. Pre-heat the oven to 150°C
6. Pour the milk in a saucepan with the vanilla extract and bring it to simmering point for 4-5 minutes.
7. In a large bowl, lightly whisk the eggs and egg yolks with the sugar. Gently pour your hot milk into your eggs and sugar mixture, whisking all the time.


For the final stage of making the creme caramel:
8. Pour your creme mixture through a fine sieve into your ramekins with caramel base.

9. Place the baking tray with the creme filled ramekins in the oven and carefully pour some boiling water in the tray, two-third of the way up the side of the moulds.

10. Finally, bake the creme caramel for 55–60 minutes, until the crème caramels are just set ( you can check if they are set by gently pressing the middle of the creme mixture with your thumb).
11. Once set, remove from the oven and leave to cool, then place in the fridge to chill for at least 1 hour (I prefer mine to chill overnight).

12. To serve, use a knife, soak it in hot water and slide it around the inside edge of the ramekin, place the bottom of the ramekins into a hot water for a couple of seconds and then turn it upside down on to a serving plate.





Bon Appétit!


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