I have always loved this effortless dessert. It doesn’t scream for attention, and its lightness and gentle caramel flavour need no extra decoration.
When the caramel is deep gold, remove it from the heat and immediately pour it into a
Heat the milk in a saucepan until almost boiling, then remove from the heat. Whisk together the vanilla, eggs and the rest of the sugar in a large bowl. Add a ladleful of the hot milk to the eggs to acclimatise them, and whisk to prevent them from cooking. Slowly add the rest of the milk to the eggs, trying not to make them too frothy.
Strain the custard carefully into a large jug and then pour onto the caramel. Put the tin in a deep baking dish and carefully pour enough boiling water into the dish to come halfway up the side of the tin.
Gently loosen the side of the crème caramel with the back of a spoon or your fingers. Put a large serving dish (with a slight rim to contain the caramel juice) upside down over your pudding. Holding the plate and cake tin firmly with your fingers, carefully and quickly flip them over, so that the plate is the right way up and the pudding plops gently down with the caramel sauce. Serve thick slices with the caramel spooned over.
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