Crème Caramel
Do you struggle making caramel? This recipe has a foolproof method of creating caramel toffee that is perfect for this dish. And the custard is silky smooth. These crème caramels are perfect as an after dinner sweet, served with a strong espresso. My husband tells me he would enjoy them anytime as long as they are served with coffee!
Ingredients
Caramel
- 120 g sugar caster
Custard
- 800 ml milk full cream
- 2 drops vanilla extract
- 150 g sugar caster
- 4 eggs
- 4 egg yolks
Instructions
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For the caramel, simply heat the sugar slowly in a saucepan on a medium heat until the sugar dissolves and caramelises, tipping the pan from side to side as it melts to stop it burning. Spoon evenly into 8 ramekins (half cup - about 2 dessert spoons each).
For the custard, heat the milk and vanilla to just before boiling point. Beat the sugar, eggs and egg yolks together then add the heated milk. Whisk the mixture together then ladle into ramekins. Place all the ramekins in a roasting dish and fill the dish with water half way up the ramekins. Cook in a pre-heated oven (180°C)for 35-40 minutes or until firm to touch. Remove from tray. Can be served warm or cold. Run a knife around the ramekin and tip upside down on a plate, releasing moulded custard and caramel.
Recipe Notes
This recipe serves 8 so it is great for a dinner party and it can be made the day before and kept in the refrigerator. Lovely for special occasions,
Sweet, silky smooth but small serves so it doesn't go over the top in calories and carbs.