Creme Caramel Recipe

Ingredients For 4 People

You will need 4 Ramekin Dishes or dariole moulds

For The Caramel

    * 110g/4oz Caster sugar

For The Custard

    * 700cc/35 fl oz full fat milk
    * 1 vanilla pod, split
    * 75g / 2 1/2oz caster sugar
    * 4 eggs
    * 1/2 teasp vanilla extract



Creme Caramel Recipe Method

   1. Preheat the oven to 120C/gas 1/2.
   2. To make the caramel; put the sugar into a Small Saucepan with a splash of water. Heat slowly without stirring, 
      moving the pan backwards and forwards on the heat until the sugar melts and forms a golden caramel.
   3. Warm 4 Ramekins or dariole moulds by rinsing them in hot water and drying them. 
   4. Brush the insides of the dishes with caramel until coated. Alternatively, pour a little caramel into each 
      dish and turn the dishes until coated.
   5. To make the custard; place the milk and vanilla pod into a Medium Saucepan and bring to just below boiling 
      point. Pour into a jug and set aside to cool.
   6. Beat the eggs in a bowl and gradually beat in the sugar.
   7. Remove the vanilla pod from the milk and stir the milk into the egg mixture with the vanilla extract.  
   8. Place the ramekins in a Roasting Tin and strain the mixture through a fine sieve into them. Pour boiling 
      water into the roasting tin until it comes half-way up the sides of the ramekins. This is called a bain-marie.   
   9. Place the roasting tin in the oven and cook for 40 minutes or until a knife inserted in the centre of a ramekin 
      comes out clean.
  10. Remove the ramekins from the bain-marie, cool and then chill for several hours. They keep happily in the 
      fridge till needed.
  11. To serve; run a round-bladed knife around the edge of each ramekin to loosen the dessert. 
      Place a plate upside down over each ramekin and invert on to a serving plate. 


https://www.cutting-edge-mediterranean-recipes.com/creme-caramel-recipe.html