Cold Desserts Recipes - Crème Caramel

Ingredients

• 115g/1/2 cup granulates sugar

• 300ml/1 1/4 cups milk

• 300ml/1 1/4 cup single cream

• 6 eggs

• 75g/1/4 cup caster sugar

• 2.5ml/1/2 tsp vanilla essence

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Method:

1. Reheat the oven to 150C/300F and half-fill a lager roasting tin with water. Place the granulated sugar in a saucepan with 60ml/4 tbsp water and heat gently, swirling the pan occasionally; until the sugar has dissolved. Increase the heat and boil for a good caramel color. Immediately pour the caramel into an ovenproof soufflé dish. Place in the roasting tin and set aside.

2. To make the egg custard, heat the milk and cram together in a pan until almost boiling. Meanwhile, beat the eggs, caster sugar and vanilla essence together in a bowl using a large balloon whisk.

3. Whisk the hot milk into the eggs and sugar, then strain the liquid through a sieve into the soufflé dish, on top of the cooled caramel base.

4. Transfer the it to the centre of the oven and bake for about t1 1/2 - 2 hours (topping up the water level after 1 hour), or until the custard has set in the centre. Lift the dish carefully out of the water and leave to coo, then cover and chill overnight in the fridge.

5. Loosen the sides of the chilled custard with a knife and then place an inverted plate (large enough to hold the caramel sauce that will flow out as well) on top of the dish.

6. Holding the dish and plate together, turn upside down and give the whole thing a quick shake to release the crème caramel.