Classic crème caramel

Name: Classic crème caramel
Yield: 4-6 people
Cuisine: American
Ingredients: 80 granulated sugar; 4 tbsp hot water; 400 ml milk; 1 1/2 tbsp sugar; 1 tsp vanilla extract; 2 whole eggs; 4 egg yolks; 2 1/2 tbsp sugar

Reny Turner @cook_14115041

Sydney

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.

Reny Turner @cook_14115041

Sydney

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.

Saved

Ingredients

4-6 people

For the caramel
80granulated sugar
4 tbsphot water
The Milk
400 mlmilk
1 1/2 tbspsugar
1 tspvanilla extract
The eggs
2whole eggs
4egg yolks
2 1/2 tbspsugar

Saved

Steps

1

Heat the oven to 140 degree celsius and grease your ramekin or bowl with butter, prepare for the boiling water
2

Place the sugar in a small non-stick pan and heat on a medium heat until the sugar turns brown.
3

The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn’t turned brown yet.
4

As soon as it starts to bubble, add 4 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go).
5

As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat.
6

Pour the caramel in to ramekins or bowl. Make sure the caramel covers the entire bottom of ramekins or bowl
7

Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins.
8

Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it.
9

Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! When the milk has started to boil, transfer back to your measuring jug.
10

Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla
11

Place your sieve over the measuring jug and transfer your mixture back into the jug through the sieve.
12

Pour the mixture into ramekins
13

Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie.
14

Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently.
15

Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours.
16

When you are ready to serve, use a thin bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside.