16 January, 2024
How To Make Creme Caramel
This is one of my favorite recipes for a light dessert. This recipe for Creme Caramel serves four people.
The origins of crème caramel are unclear and disputed, because the French, the English, and the Spanish all claim to be the original inventors of this dessert. Although the name is French, some say that the French adopted it from English custard.
You Will Need:
Caramel:
200g Sugar
120 ml Water
Custard:
750ml Milk
1 Vanilla Pod with the seeds removed
6 Large eggs
125g Sugar
Method:
- Preheat the oven to 180 degrees Celsius.
- Melt the sugar and water and allow it to caramelize without burning to make the caramel. Don’t stir or it will crystallise.
- Pour the caramel into a mold and, using oven gloves to protect your hands, swirl it around to line the inside of the mold. Work quickly as the caramel sets within a few minutes.
- To make the custard, warm the milk, but don’t let it boil. Add the seeds and the vanilla pod. Beat the eggs and the sugar together and then pour the warm milk over the eggs, beating them all the time. Make sure that all the sugar has dissolved.
- Pour the egg mixture into the mold through a strainer. Place the mold in an oven dish with enough water to come halfway up the sides.
- Bake for 50 – 60 minutes.
- To unmould, loosen all the edges and then slip a knife down the side to release the vacuum. Place a dish over the top, flip, and gently unmould.
Now you have a delicious Creme Caramel.
Want something a little richer, Click Here.