Crème caramel

Crème caramel

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This classic French dessert is popular with everybody and costs little to prepare. Concentrate well on cooking the caramel, which must turn a rich golden colour but not burn. They are usually best served the following day.

Caramel

Ingredients

Quantity Ingredient
200g sugar
1 teaspoon red wine vinegar
1 litre milk
1/2 vanilla pod
or 2 drops pure vanilla extract
200g caster sugar
6 large eggs

Method

  1. Preheat the oven to 180°C.
  2. To make the caramel, place the sugar, 2 tablespoons water and the vinegar in a small saucepan. Bring to the boil and cook until the caramel is a rich golden brown, taking care not to burn it. Immediately pour a little caramel into eight 185 ml ramekins, tilting to coat the base and a little way up the side.
  3. Combine the milk and vanilla pod or extract in a saucepan and bring to the boil.
  4. Meanwhile, place the sugar and eggs in a bowl and use a whisk to combine well. Pour the boiling milk onto the egg mixture and whisk well, then pass through a fine strainer into a jug.
  5. Pour the egg mixture into the caramel-coated ramekins. Place the ramekins in a roasting tin and pour in enough warm water to come one-third of the way up the side of the tin. Carefully place the tin in the top part of the oven and cook for 30–40 minutes or until the crème is set but wobbles when lightly shaken. Set aside to cool before placing in the fridge to chill.
  6. To serve, pass a blade around the sides of the ramekins and turn out each crème and its caramel onto a plate.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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