Creme Caramel

I’m going to boast here because this crème caramel is restaurant quality. If you follow the method and pay special attention to the *hint, you will master this recipe and cook it like a pro.
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Creme Caramel
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Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Caramel Ingredients
Custard Ingredients
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Caramel Ingredients
Custard Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For The Caramel
  1.  Dissolve the sugar into the water in a small pan under a low heat. *Don’t allow the liquid to boil before the sugar dissolves as it will burn. When the sugar has dissolved, simmer gently (without the lid on and do not stir) until it becomes a rich caramel colour. This process may take around 10 to 15 minutes. Don’t take your eyes off the pan as once the colour starts to develop, it can burn very quickly and will continue to darken slightly when removed from the heat.
  2. Pour the caramel evenly into the ramekins  covering the base of each and set aside.
  3. Pre-heat the oven to 140° (fan forced)
For The Custard
  1. In a medium sized mixing bowl, gently beat the eggs and yolks with the tbs of extra caster sugar and set aside. In a medium pan, scald the milk by bringing it slowly to just under boiling point. This is an important step. The milk should be hot enough to form tiny bubbles around the edge of the pan. When the bubbles appear, turn off the flame immediately.
  2. Gradually add the hot milk to the egg mixture mixing with a fork as you go. Pour the milk and egg mixture into a jug through a sieve. Skim off any froth that forms on the top.
  3. Pour the custard into the ramekins (you will  have some left over) and once again skim off any bubbles from the surface of each ramekin with a teaspoon.
  4. Lay a clean tea towel on the base of a tray that has sides as deep as the ramekins (this keeps the ramekins stable). Place the ramekins on top of the tea towel. Carefully pour boiling water into the tray until it comes half way up the sides of the ramekins.
  5. Bake for approximately 35 minutes. They are cooked when a knife comes out reasonably clean from the centre and they should still have a slight wobble. Remove the ramekins from the tray and when cool, cover and refrigerate overnight.
To Plate Up
  1. To turn them out, gently run a knife around the edge of the ramekin and carefully upturn onto a serving plate. Serve with a  dollop of cream.
Recipe Notes

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