Lemon Thyme Crème Caramel

Name: Lemon Thyme Crème Caramel
Yield: Makes 12
Cuisine: French
Ingredients: 10 g (¼ oz) egg yolks (about 1 egg); 100 g (3½ oz/½ cup) caster (superfine) sugar; 150 g (5½ oz) whole eggs (about 3 eggs); 10 g (¼ oz) egg yolks (about 1 egg); 6 g (⅛ oz) lemon thyme leaves picked; 150 g (5½ oz) whole eggs (about 3 eggs); Crystallized lemon thyme leaves (see Note) to decorate; 300 g (10½ oz/1½ cups) caster (superfine) sugar; 100 ml (3½ fl oz/scant ½ cup) cold water; 75 ml (3 fl oz/⅓ cup) hot water; 500 ml (17 fl oz/generous 2 cups) full-fat milk

Preparation info

Makes
12

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Crème caramel is a custard dessert traditionally with soft caramel on top and cooked in a bain-marie. It’s another one of those dishes that brings back nostalgic memories. The key is to be able to cook the custard so it just sets. Here we have infused the cream with lemon thyme leaves, adding a light citrus flavour.

Ingredients

Crystallized lemon thyme leaves (see Note) to decorate

Europe
France
Dessert
Vegetarian
Gluten-free
Mediterranean

Method

First, make the caramel

Preheat the oven to 150°C (300°F/Gas 2). Put the sugar and the cold water in a saucepan and cook to an amber caramel. Gradually add the hot water. When all the water is added, bring back to the boil. Po