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Crème Caramel

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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.