Crème Caramel

 


Crème Caramel

INGREDIENTS

Milk 450 ml

Vanilla extract 1 pod (bean), split in half lengthwise

Eggs 4

Sugar 55 g, caster (superfine)

Lemon juice 1 tsp

Preparation

How to make crème caramel

Heat the oven to 150°C (130° fan), gas 2.

Heat the milk and the vanilla pod in a heavy pan and bring to a boil.

Remove from the heat and leave for 5 minutes to infuse.

Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla pod and whisk the milk into the egg and sugar mixture.

For the caramel

Put the sugar, water and lemon juice into a small pan and cook over a medium heat, stirring well until the sugar dissolves.

Cook without stirring until a rich golden caramel colour, then remove the pan from the heat immediately.

Pour the caramel into 4 ramekins.

Rotate the ramekins quickly so that the caramel coats the base and the sides evenly.

Strain the custard through a fine sieve.

Pour into the ramekins and stand them in a roasting tin.

Pour in enough water to come halfway up the sides of the ramekins.

Cook for 30-40 minutes, until just set. Leave to cool, then chill for 2-3 hours before unmoulding.

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