Classic Crème Caramel

Forget all the powdered puddings and shop-bought flans, this is quick, easy, delicious and 100% natural!

I bought these fabulous eggs from our neighbour today. They were just asking to be turned into something yum.

It had to be Crème Caramel

KONICA MINOLTA DIGITAL CAMERA KONICA MINOLTA DIGITAL CAMERA

What you need for the caramel:

70g sugar

2 tablespoons of water

a few drops of lemon juice (optional)

What you need for the cream:

500ml milk (full-fat or half-fat)

200ml liquid cream

100g sugar (raw or refined)

3 eggs

2 little bags of vanilla sugar (or 1 vanilla pod)

1 pinch of salt

Start by pre-heating the oven to 180°C.

Make the caramel:

  • Heat the sugar and water in a little pan.
  • When the sugar turns golden, put in a few drops of lemon juice (optional).
  • Be careful not to let it burn.
  • Pour the hot caramel into about 8 small ovenproof dishes immediately.

Make the cream:

  • In a large pan, heat the milk and cream and bring to the boil.
  • Beat the eggs, sugar, vanilla sugar and salt in a large mixing bowl with a whisk.
  • Pour the hot milk/cream mixture into the egg mixture while stirring briskly.
  • Pour the cream into the ovenproof dishes on top of the caramel.

If you are using a vanilla pod, put it in the milk from the beginning (sliced open lengthways, scrape out the little seeds and drop everything in the milk).

Stand your little dishes into a larger one and fill the space between them with water (from the kettle, or not). It should be deep enough for the water to rise at least 3/4 up the sides of the small dishes. The idea of this bain-marie is that the steam from the water fills the oven and stops the cream from cracking and lets it thicken gently.

Put everything in the oven for 35-45 minutes. (Be careful that the cream doesn’t boil! It’s OK for the water to simmer, though.)

Take out of the oven and let cool completely before refrigerating. (If I have time, I let them cool off in the dish with the water. If not, I take them out and put them on an oven rack to cool.)

Here’s the short version:

  1. Make the caramel
  2. Heat the liquids
  3. Mix with the solids
  4. Pour into the dishes
  5. Stick in the oven
  6. Let cool
  7. Enjoy!
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