Crème caramel

Crème caramel, the classic sweet recipe.

Crème caramel

Crème caramel, topped with caramel
Servings:	Serves 6
Calories per serving:	128
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review I found this a bit of a fiddle 4/5 But worth the effort int he long run. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 ml (18 fl oz) milk
• 1 vanilla pod, split top to bottom or 1 teaspoon pure vanilla extract
• 2 free range eggs
• 3 free range egg yolks
• 150 g (5 oz) caster sugar

Mise en place

• Preheat the oven to 180° C (350° F - Gas 4)

Method

1. Add the milk to a pan, add the vanilla pod (or essence) and bring up to a slow simmer.
2. remove from the heat and leave to infuse for 20 minutes - no need to wait if using vanilla essence.
3. Remove the vanilla pod.
4. In a bowl, beat the eggs and egg yolks with 120 g (4 oz) of the sugar until fluffy.
5. Gradually stir in the vanilla milk.
6. Using a fine sieve, strain the liquid into a jug (to make pouring easier).
7. In a non-stick pan, add 1 tablespoon water and the remaining sugar and heat until caramelised.
8. Remove from the heat and pour into individual moulds, rotating the moulds so the sides are also covered.
9. Pour the custard into the moulds and place in a deep roasting tin and add boiling water to the tin so it half covers the moulds.
10. Bake for 20 minutes, leave to cool and then turn out the moulds.

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