Making Crème Caramel

 

The secret of making these French custards beautifully creamy and smooth is to bake them very gently in a bain marie. Keep an eye on the water - it should not be allowed to bubble or the custards will turn out dimpled. Follow the techniques here, based on the recipe, see below.

1. Carefully pour hot caramel into ramekins. Working quickly, tip each one so the caramel coats the bottom and sides of the dish.

2. Pour strained custard into prepared ramekins until it comes just below the rims. Place in a roasting tin and pour in hot water to come halfway up sides of ramekins.

3. Run the blade of a small palette knife around the edge of each custard. Hold a dessert plate on top of each ramekin and invert. Lift off the ramekin, letting the caramel sauce form a pool around the custard.

CREME CARAMEL

Makes 4
100 g granulated sugar
60 ml water
2 eggs
4 egg yolks
115 g caster sugar
A few drops of vanilla essence
500 ml milk

 

Make the caramel, using the granulated sugar and water Use immediately to coat the inside of four 125 ml ramekins. Put the whole eggs, egg yolks, sugar and vanilla in a bowl and stir gently to mix. Heat the milk until hand hot and pour it on to the egg mixture, stirring. Strain the custard into a jug, then divide equally between the ramekins. Bake, uncovered, in a hot bain marie at 170°C for 40-50 minutes until set. Let cool, then chill overnight.