Crème caramel

Crème caramel

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This is a French classic. In order to make the best crème caramel you need to cook the caramel to a dark colour, almost to the point of burning. The degree of colour determines the result; too blonde - the caramel will be sweet with no caramel flavour, too dark - the caramel will be bitter!

Preparation time:  20 minutes

Cooking time:  50 minutes

Serves: 4


2 whole RSPCA Assured labelled eggs
3 RSPCA Assured labelled egg yolks
2 tbsp water
125g caster sugar
500ml whole RSPCA Assured milk
125g caster sugar
1/2 vanilla pod halved length ways, the seeds scraped or 4 drops of high quality vanilla essence


Pre-heat the oven to 170°C/325F/gas mark 3.

Over a medium heat, bring the water and sugar to the boil.  Cook for 4-5 minutes to a rich brown caramel colour, remove the hot saucepan from the heat and strain into 4 ramekin moulds, (5cm deep x 8cm).  Reserve the moulds in a deep ovenproof baking tray.

Mix the milk and the vanilla and bring to simmering point for 3-4 minutes to allow the vanilla to infuse.  In a mixing bowl, whisk the whole eggs and egg yolks with the sugar.  Slowly whisk in the milk.  Strain the mixture into the caramel moulds.


Place the tray in the pre-heated oven.  Pour boiling water into the tray so that the water level reaches the same depth as the crème mix inside the moulds.  Cook in the pre-heated oven for 50 minutes.  Remove from the oven, cool down and then refrigerate for 2 hours.  This dessert can be prepared one day in advance.

To release the crème caramel from the mould, press the blade of a knife against the mould in-between the crème caramel and take it around in a full circle, then turn it upside down onto the serving plate (you can also serve it in the mould in which it has been cooked.)

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