When it comes to making desserts, creme caramel is rather impressive.
While it may be restaurant worthy, it is relatively easy for the average household cook.
To make your own creme caramel, you will need to begin with the caramel base. Begin by putting 50 ml of cold water in a saucepan. Add to this 200 g of white sugar, making sure to pour this into the centre of the water so it doesn’t touch the edges.
Cook this over a medium heat for ten minutes without stirring. The caramel will slowly turn from a pale cream to a rich, dark colour. When this process is complete, pour the mixture into ramekins.
Second comes the custard. In a large bowl, place 200 g of sugar. Into this add 12 eggs, one at a time, whisking them until the mixture is slightly frothy. Then place 1 litre of milk, 1 cinnamon stick, 1 strip of lemon rind and 1 teaspoon of vanilla essence into a saucepan and bring this to the boil. Once complete, remove from the heat and add it into the egg mixture, being careful not to over mix.
Pour this mixture through a sieve into a jug before pouring into the ramekins. When pouring over the caramel, be sure to swirl the mixture around a little so that it does not crack the toffee.
Finally, place the ramekins in an ovenproof dish and fill them halfway up the sides of the dish with water. Bake at 150ºC for 30 minutes, being sure to turn the dishes around after 15 minutes to cook evenly.
Once this is complete, allow the ramekins to rest for 30 minutes. Afterwards, run a knife around the edges of the dishes before turning them out onto a dish.
To make a chocolate-caramel tart, click here.
