Crème caramel

Crème caramel

From
Posh Eggs
Serves
4
Prep
75 mins
Photographer
Louise Hagger

These quivering baked custards are bathed in a sweet caramel sauce. You can easily make these a day ahead and enjoy them the next day.

Ingredients

Quantity Ingredient
340ml full-fat milk
1 vanilla pod, split in half lengthways and seeds scraped
100g soft light brown sugar
butter, to grease
2 eggs
2 egg yolks
65g caster sugar

Method

  1. Preheat the oven to 150°C. Pour the milk into a pan, add the vanilla pod and seeds and bring almost to the boil. Remove from the heat as soon as bubbles appear on the surface and set aside to infuse while you make the caramel.
  2. Warm four 150 ml ramekins in a low oven.
  3. Spoon the brown sugar into a pan with 90 ml water and place over low heat until the sugar has dissolved. Let the mixture bubble until it is a dark caramel colour. Drop a tiny amount of the syrup on a plate to check if it hardens. Immediately divide the syrup between the warmed ramekins, swirling to cover the base, and then set aside to harden. Then butter the sides of the ramekins.
  4. Whisk the eggs, yolks and caster sugar together in a bowl. Pour over the vanilla-infused milk, whisking, then strain into a jug and divide between the ramekins. Arrange in a small roasting tin and carefully fill the tin with just-boiled water to reach halfway up the sides of the ramekins. Cover each with foil and cook in the oven for 25 minutes, then remove the foil and continue to cook for 25 more minutes, or until the custard has just set. Allow to cool and invert onto plates to serve.
Tags:
eggs
breakfast
lunch
dinner
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