Crème caramel

Crème caramel

By
From
French Lessons
Makes
1-4
Prep
20 mins
Cooking time
45 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
170g sugar
30ml water
350ml milk
2 eggs
1 egg yolk

Method

  1. Preheat your oven to 160°C. Lightly oil 1 x 500 ml mould or 4 x 120 ml dariole moulds or ramekins.
  2. To make the caramel, put 110 g of the sugar and the water in a small saucepan over a moderate heat. When the sugar has dissolved, bring to the boil, then simmer to a deep-golden caramel. Be careful not to overcook it.
  3. Remove the pan from the heat and allow the bubbles to subside. Pour the caramel into the base of your mould (or moulds), turning carefully to coat the base evenly. Place in a deep roasting pan and pour in enough cold water to come halfway up the side of the mould.
  4. To make the custard, place the remaining sugar and milk in a small saucepan over a moderate heat and dissolve. Remove from the heat and allow to cool. Whisk together the eggs and egg yolk then whisk them into the cooled milk. Strain the custard into the prepared mould and bake for 45 minutes, until just set. Remove from the roasting pan immediately and allow to rest for at least 2 hours before serving, or refrigerate overnight.
  5. To serve, place a plate over the mould and invert. Shake gently but firmly to release. The custard should be set to a smooth, glossy wobble, and be surrounded by a pool of dark caramel.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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