Desserts Recipes - Crème Caramel Recipe

Ingredients

SERVES 8

• Butter for greasing

• 175g/6oz granulated sugar

• 50ml/2fl oz water

• 750ml/1 1/4pt milk

• 75g/3oz caster sugar

• 4 eggs

• 1 teaspoon vanilla essence

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Method:

1. Preheat the oven to 160°C/325°F/Gas mark 3. Brush 8 x 125ml/4fl oz ramekins or moulds with melted butter.

2. Place the granulated sugar and water in a pan. Stir over a low heat until the sugar dissolves. Bring to the boil, reduce the heat and simmer until the mixture turns golden and starts to caramelize.

3. Remove from the heat immediately and pour enough hot caramel into each ramekin to cover the base.

4. To make the custard, heat the milk in a pan over a low heat until almost boiling. Remove from the heat.

5. Whisk together the caster sugar, eggs and vanilla essence for 2 minutes, then stir in the warm milk. Strain the mixture into a jug and pour into the ramekins.

6. Place the ramekins in a baking dish and pour in enough boiling water to come halfway up the sides of the ramekins.

7. Bake for 30 minutes, or until the custard is set. Allow to cool and refrigerate for at least 2 hours.