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Crème Caramel

Crème Caramel

 Prep.Time: 20-30 min
 Cook.Time: 60 min
 Difficulty: Easy
 Serves: 8-10

Tools                  

 2 Medium Saucepans
 Large Mixing Bowl
 900ml/1½pt
   Metal Dish or Mould
 Large Roasting Tin
 Serving Plate

Ingredients       

 40g/1½oz Brown Caster Sugar
 4 Large Eggs
 275ml/10floz Single Cream
 150ml/5floz Milk
 ½ tsp Vanilla Extract

 Caramel Ingredients
 100g/4oz Caster Sugar
 2 Tbsp Hot (not boiling) Water


Method                                                                       

For the caramel, put the caster sugar and hot water into a saucepan and heat gently.
When the sugar has melted, turn up the heat and stir until it is dark brown in colour.
Pour the caramel into the mould and tip and rotate until the base and sides are coated roughly a quarter of the way up.
Preheat the oven to 150ºC / 300ºF / Gas Mark 2.
Pour the milk and cream into the other saucepan and leave to heat gently.
Whisk the eggs, brown caster sugar and vanilla in the mixing bowl.
When the milk is hot (not boiling) pour it into the egg mixture, whisking constantly.
When thoroughly mixed, pour into the mould.
Place the mould in the roasting dish and pour boiling water in to reach halfway up the mould.
Place in the centre of the oven and bake for 1 hour.
After an hour, gently shake the mould to see if it has set. If not leave in oven for a further 5-10 minutes until set.
When set, remove from oven and cool slightly before transferring to the fridge.
One hour before serving, remove from fridge and loosen the edges with a knife.
Turn out onto a serving plate and return to fridge until ready to serve.


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