Newsletter # 53 – Crème Caramel

Writing briefly last week about Tulip’s Restaurant, I couldn’t help thinking of East Sydney Technical College, where I did my formal training which was required if you were apprenticed. Located in Darlinghurst, its sole tenant now is The National Art School, but back in the 1970’s it also hosted a variety of other trades, including a Hospitality school.

The commercial cookery training kitchens were located on the ground floor of one of the blocks and while I am sure pastry and butchery were also at the Darlinghurst College, I can’t remember where they were located. After spending the day at the college, it was more than a 3 kilometre walk back to Tulips in order to work the dinner service. Eventually I changed employers and my walk from the Hyatt Hotel was only about 600 metres.

While a cookery school existed at Darlinghurst until the mid 1990’s, the preferred college for tuition in all things ‘hospitality’ was the Ryde College of Hospitality which opened in 1974, one year after I had completed the third year of my apprenticeship at Darlinghurst. It was at this new college that I undertook specialist courses.

In writing this week’s newsletter it occurred to me (perhaps for the first time) that my mother, being an artist, had studied at the same college, the national Art School, 30 or so years earlier than myself. Enough reminiscing, let’s have a look at today’s recipe –Crème Caramel – one of the first dessert recipes that a young chef had to prepare.

Crème Caramel

It is thought that the dessert,Crème Caramel has a long history, but documentation of this dessert didn’t happen until the late 1800’s. It is similar to crème brulee but the texture is lighter and a liquid caramel is on the top instead of crispy caramelised sugar of the brulee.  Many countries have their own individual interpretations of the Crème Caramel however the basics remain the same – eggs, milk and sugar as well as the all important cookery method – bain-marie or water bath.

Crème Caramel

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 100 g caster sugar (for caramel)
• 30 ml water
• ½ tsp vanilla paste
• 500 ml full cream milk
• 2 eggs
• 3 egg yolks
• 70 g caster sugar

Method

 

1. Assemble your ingredients
   
2. Place the clean and dry ramekins into a baking dish, ready to receive the caramelised sugar, which is the next step
3. In a small clean saucepan place the water and then pour the 100g caster sugar into the centre of the saucepan. Do not mix.
   
4. Place the sugar and water over a medium heat and let the sugar dissolve
5. Bring the sugar to the boil. Avoid disturbing the sugar
   
6. The sugar will get a light amber colour. Turn the heat down
   
7. Give the sugar a little swirl as it darkens. Turn off the heat
   
8. Take care here. Too dark and the sugar will be bitter.
   
9. The sugar process takes about 8 – 10 minutes
10. Divide the sugar which is now caramelised between the ramekins by pouring directly into the base of the ramekin
    
11. Place the sugar saucepan into soak –any residue caramel should dissolve
12. Set the ramekins aside while you prepare the egg mix
13. Pre-heat your oven to 150c
14. In a clean saucepan gently heat the milk and vanilla to just below simmering
    
15. In a bowl whisk the eggs, egg yolks and 70g sugar together until the sugar is dissolved
    
16. Gently whisk in a little hot milk, followed by the balance of the hot milk
17. Mix well
18. Strain the milk and egg mix through a fine strainer
    
19. Let it stand for a few minutes so that the floating bubbles dissipate
20. Divide the strained egg mix between the ramekins.
    
21. Carefully pour boiling water into the baking dish until the water level is halfway up the side of the ramekin
    
22. Place the baking dish into the pre-heated oven for 40 minutes
    
23. After 20 minutes rotate the baking dish
24. In another 10 minutes turn the oven down to 120c
25. When you think they are ready (by jiggling) turn the oven off and leave them in the oven for about 15 minutes
26. Remove the baking dish from the oven and carefully take the ramekins out of the water
    
27. Cool the Crème Caramel to room temperature before individually covering them and placing in your fridge
28. Best refrigerated overnight
29. Serve either in the ramekin or turned out onto a plate
    
30. Fresh berries make a good accompaniment

Notes

When mixing the egg and sugar we are not trying to ‘lighten’ them, just mix until the sugar dissolves.

Avoid ‘boiling’ the mix in the oven, because you will end up with tiny bubbles, similar to Swiss cheese.

Can be prepared 2-3 days beforehand.

To turn out, run a non-serrated knife around the inside edge of the ramekin.

Cover the ramekin with your serving plate and quickly invert the plate.

The Crème Caramel should come out with a little coaxing.

Alternatively, eat it straight out of the ramekin.

I have included a picture of a kitchen blowtorch which I use to dissipate the bubbles a little faster.