Making Creme Caramel

The secret of making these French custards beautifully creamy and smooth is to bake them very gently in a bain marie. Keep an eye on the water - it should not be allowed to bubble or the custards will turn out dimpled. Follow the techniques here, based on the recipe, right.

1. Carefully pour hot caramel into ramekins. Working quickly, tip each one so the caramel coats the bottom and sides of the dish.

   

2. Pour strained custard into prepared ramekins until it comes just below the rims. Place in a roasting tin and pour in hot water to come halfway up sides of ramekins.

   

3. Run the blade of a small palette knife around the edge of each custard. Hold a dessert plate on top of each ramekin and invert. Lift off the ramekin, letting the caramel sauce form a pool around the custard.