Crème caramel

Crème caramel

By
From
Under the Walnut Tree
Serves
8
Photographer
Fanny Bergenström

Is there a more delectable dessert than this French classic? To us it’s the ultimate dessert. Crème caramel benefits from being prepared one day in advance to achieve the perfect consistency.

Ingredients

Quantity Ingredient
1 litre full-fat milk
290g caster sugar
1/2 vanilla pod
5 tablespoons water
6 medium eggs

Method

  1. Gently bring the milk and 90 g of the sugar to the boil in a heavy-based saucepan. Split the vanilla pod lengthwise, scrape out the seeds and add both the seeds and pod to the milk. Simmer for 3 minutes, then remove the pan from the heat and let the flavours infuse for 40-60 minutes.
  2. To make the caramel, put the remaining 200 g of sugar and the water in a heavy-based saucepan or sturdy frying pan. Stir while the sugar is melting but do not stir once it has started to bubble. Cook, uncovered, for 7-8 minutes, or until large bubbles appear and the caramel turns a light golden colour. At this point, immediately pour the very hot caramel into small individual ramekins or one large mould. Quickly tilt the ramekins to coat the base and sides with caramel, and set aside.
  3. Take out a roasting tin or dish. Place a folded thin tea towel in the base of the tin, then arrange the caramel-glazed ramekins or mould on top of the tea towel. Set the tin aside.
  4. Preheat the oven to 160°C. Remove the vanilla pod from the cooled milk.
  5. To make the custard, crack the eggs into a bowl, whisk lightly and then pour them into the vanilla milk and stir to combine. Strain the mixture straight into a jug and pour the mixture into the ramekins or mould. Carefully pour a little bit of water into the roasting tin, until the water is about 2 cm deep.
  6. Baking times vary depending on the size of the ramekins or single mould. Bake small ramekins for 40-50 minutes or a single larger mould for 60-70 minutes, or until set. Be very careful when removing the tin from the oven as the water is hot; we often use kitchen tongs to lift out the moulds, leaving the water to cool in the oven.
  7. Allow the crème caramels to cool completely and then refrigerate until the next day.
  8. To unmould, slide a thin, flexible knife around the edge and tip onto individual plates. A larger crème caramel can also be served straight from the mould, spooning some of the luscious caramel sauce on top.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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