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How to Make Creme Caramel
Serves: 8
Equipement: 8 individual creme caramel tins
Ingredients for the caramel sauce:
250 g (2 1/4 cups) caster sugar
Ingredients for the custard:
500 ml (2 cups) milk
1 vanilla pod
125 g caster sugar
5 eggs
Directions for the caramel sauce:
Put a little bit of the sugar in a small saucepan over medium heat; wait until it dissolves before adding more.
Swirl the pan around to help the sugar dissolve.
Pour the caramel sauce into the ovenproof moulds and leave to set.
Directions for the custard:
Put the milk into a saucepan.
Cut the vanilla pod in half lengthwise, scrape the seeds out with the back of a knife and add to the milk.
Heat the milk but do not bring to a boil.
Whisk eggs and sugar in a bowl to combine.
Remove the vanilla pod and pour a little bit of the hot milk over the egg and sugar and gently whisk
then pour the rest of the milk, while whisking. Pass everything through a sieve and let it cool.
Preheat oven to 150°C.
When the caramel has set, fill them ¾ up the moulds with the cooled custard.
Place the moulds in a large baking dish and pour cold water inside to cover half way up the molds.
Bake the crème caramel for 30-40 minutes, depending on your oven.
Cover with cling film and refrigerate for 3 hours or overnight, until completely cool.
To unmold the creme caramel, run a knife around the edge, turn upside down over a plate.
The caramel should run down over the custard.