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.
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.
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.
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.
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.
Holding the dish
and plate together, turn upside down and give the
whole thing a quick shake to release the crème
caramel.
Cold
Desserts
Recipes - Creme Caramel Recipe
