How To Make Crème Caramel

How To Make Crème Caramel

Crème Caramel Recipe. This traditional cold dessert is common restaurant fare but it is also quick and easy to make in your own home. Give it a try! Appreciate our Crème Caramel recipe.

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Step 1:

You will need

• 150 g sugar
• 40 ml water
• 400 ml milk
• 320 ml cream
• 75 g sugar
• 4 eggs
• 1 Tbsp vanilla essence
• 1 saucepan
• 1 wooden spoon
• 1 sieve
• 1 tea towel
• 8 aluminium baking cups
• 1 roasting tray
• 2 bowls
• 1 jug
• boiling water

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Step 2:

Preheat the oven

Before you begin your crème caramel, preheat the oven to 150°C (300ºF/ gas mark 2).

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Step 3:

Make the caramel

To a hot saucepan, add the sugar and the water and allow it to cook until it begins to turn brown. Stir the mixture. When brown, turn off the heat. Pour a little of the caramel into each cup and return the rest of the caramel to the stove.

Tip

The caramel will continue to brown after it is removed from the heat so make sure to work with it quickly!

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Step 4:

Make the cream

To the pan with the caramel, add the milk, cream, vanilla and sugar. Bring it to a boil, remove it from the heat, and allow it to cool.

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Step 5:

Prepare the eggs

Place the eggs in a bowl and mix them with the spoon. Add a little of the warm cream to the eggs, just enough to raise the eggs' temperature. Now pour the eggs into the cream and stir.

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Step 6:

Strain the cream

Pass the cream mixture through the sieve into a bowl. Use the spoon to help the mixture. Now pour the cream into a jug.

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Step 7:

Prepare the cups for the oven

Place the cups onto a tray that is lined with a towel. Now liberally fill each one with the cream mixture. Next, pour boiling water slowly into the pan to about a depth of 1/3 the height of the cups.

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Step 8:

Bake

Carefully place the hot tray in oven and cook for 20 minutes. Take them out of the oven and test to see if the crème caramel is set by giving the cups a jiggle. Remove them from the water bath. Discard the water and the towel from the tray.

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Step 9:

Cool and serve

Place the cups of caramel back into the emptied tray. Put them into the refrigerator and let them chill for a few hours. Once chilled, use a knife to release the crème caramel from the cup and turn them out onto your serving plate. Now enjoy!