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21 November 2016

Crème Caramel (5 ingredients)

One of the creamiest desserts ever created. 

Check out my 2 other Crème Caramel recipes:

[Adapted and slightly modified from: Tastemade]

Level: Easy

Makes: 4-5 in 2oz ramekins 

  • 80g sugar
  • 60ml double cream
  • ¼ can condensed milk
  • 120ml milk
  • 1 egg yolk
  • 2 eggs

  1. Pre heat the oven to 160.
  2. Beat all of the creme ingredients together in a mixing bowl.
  3. For the caramel, heat up the sugar in a saucepan, stirring to dissolve and leave to caramelise on med/ high heat for about 5 mins or until it turns a shade or two lighter than the colour you desire. (Don't worry it'll continue to brown further)
  4. Immediately pour a thin layer into your ramekins and swirl very quickly (as it will harden) and leave to set hard. 
  5. Pour the creme mixture into the ramekins and place on a large baking tray of boiling water (bain-marie).
  6. Bake for about 30 mins, leave to cool and refrigerate for at least 6 hours or overnight.
  7. To serve, loosen the custard with a thin knife around the sides, turn the ramekin upside down onto another plate and tap out the baked creme caramel. The caramel should drizzle down the sides, forming a caramel puddle.

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