Creme Caramel

Name: Creme Caramel
Yield: 8 servings
Cuisine: British
Ingredients: 8 eggs; 1 litre milk; 1 and 3/4 cups sugar; Vanilla extract

Roxana @cook_11988169

London, UK & San Francisco, USA

My go-to quick recipe for a delicious and easy dessert. This is a traditional take on one of my grandmother's classic dishes. She is a fantastic baker and patissier. I always share this with friends and we struggle not to finish it in one go!

Roxana @cook_11988169

London, UK & San Francisco, USA

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Ingredients

8 servings

8eggs
1 litremilk
1 and 3/4 cups sugar
Vanilla extract

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Steps

1

Find yourself a pan that you can easily put in the oven (no plastic handles as they will melt, and we don’t want that) and an oven tray to use as a bain-marie.
2

Put ¾ of a cup of sugar in the pan and put it on the stove on a low heat. Let the sugar melt slowly. When it starts to bubble, take the pan off the heat and slowly roll the sugar around the pan, allowing it to cover all sides. Don’t be afraid to keep going until the pan is fully covered. Now let it sit and chill.
3

Whisk the eggs well in a bowl, then slowly add the sugar. Next, pour in the milk and mix well. Lastly, add the vanilla essence and any other essences you might like or have handy (you can even add some rum essence ;)
4

Add your mixture to the pan. Now carefully take the pan and put it on a tray. I personally find it easier to put the tray in the oven and then fill the tray with enough water for your bain marie.
5

Set your oven on fan setting, 180 degrees Celsius for 1 hour. To check it is ready just take a toothpick and dip it in, if it comes out clean then your Creme Caramel is ready.
6

Let the pan cool off. Put it in the fridge for 4-5 hours and then serve it with a spoonful of caramel sauce.
7

Serve cold and most importantly, enjoy!