Crème Caramel

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Ingredients

Caramel

  • 8 ozs (225 g/1 cup) sugar
  • 5 fl ozs (150 ml/generous ½ cup) water

Caramel Sauce

  • fl ozs (60 ml/generous ¼ cup) water

Custard

  • 1 pint (600 ml/ cups) milk or ½ pint (300 ml/ cups) milk and ½ pint (300 ml/ cups) cream
  • 4 eggs (preferably free-range)
  • 2 ozs (55 g/¼ cup) castor sugar
  • vanilla pod or ½ teasp. pure vanilla essence (optional)

1 × 5 inch (12.5 cm) charlotte mould or 6 × 3 inch (7.5 cm) soufflé dishes

Method

First make the caramel. Put the sugar and 5 fl ozs (150 ml/generous ½ cup) water into a heavy-bottomed saucepan and stir over a gentle heat until the sugar is fully dissolved. Bring to the boil, remove the spoon and cook until the caramel becomes golden brown or what we call chestnut colour. Do not stir and do not shake the pan. If sugar crystals form around the side of the pan, brush them down with cold water. When the caramel is ready for lining the moulds, it must be used immediately or it will become hard and cold.

Coat the bottom of the charlotte mould or soufflé dishes with the hot caramel. Dilute the remainder of the caramel with fl ozs (60 ml/generous ¼ cup) water, return to the heat to dissolve and keep aside to serve around the caramel custard.

Next make the custard. Whisk the eggs, castor sugar and vanilla essence (if used) until thoroughly mixed but not too fluffy. Alternatively, infuse the vanilla pod in the milk and cream; bring them to just under boiling point and pour onto the egg mixture, whisking gently as you pour. Strain and pour into the prepared moulds, filling them to the top. Place the moulds in a bain-marie of simmering water, cover with a paper lid and bake in a moderate oven, 180°C/350°F/regulo 4, 35 minutes approx. for individual dishes and 1 hour approx. for a charlotte mould. Test the custards by putting a skewer in the centre; it will come out clean when the custards are fully cooked.

Cool and turn out onto a round, flat dish or individual plates. Pour the remaining caramel around. Serve with a little softly whipped cream.