Crème caramels are very easy to make. My mother makes them at least once a month and likes to use fresh farm milk. They can be eaten straight from the ramekin or turned upside down on a plate.
- Yield: 8 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 5 Minutes
For the Caramel
- 150 g caster sugar
- 50 + 25 ml water
For the Crème Caramel Filling
- 500 ml full fat milk
- 1 tablespoon vanilla extract
- 2 medium eggs
- 65 g caster sugar
How to Make It
- Place the 8 ramekins in a high-sided baking tray.
- For the caramel, make a slightly dark caramel (170-175°C), then add 25 ml of water off the heat to slow down the cooking. This will help the caramel to melt during baking. Be careful when adding the water as the caramel will spit.
- Pour the caramel into the ramekins straight away as it will continue to cook if left in the pan.
- To make the crème caramel filling, in a large bowl, whisk the eggs with the caster sugar. In a pan, bring the milk and vanilla extract to the boil and pour it over the eggs and caster sugar while whisking. Pass it though a very fine sieve and fill the ramekins.
- Pour 3 cm of boiling water into the bottom of the baking tray and cook the crème caramels in a bain-marie for 20–30 minutes at 140°C/275°F/Gas Mark 1 until it is set like a jelly. Cool at room temperature.