Crème caramel
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Low-fat
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
PER SERVING
267 kcalories, protein 8g, carbohydrate 46g, fat 7 g, saturated fat 2g, fibre 0g, sugar 46g, salt 0.21 g
Recipe from Good Food magazine, June 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1376635/
http://www.bbcgoodfood.com/recipes/1376635/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
FOR THE CARAMEL
- 140g caster sugar
- 3 tbsp cold water
- 500ml milk
- 3 large eggs , plus 2 egg yolks
- 100g caster sugar
- a few drops vanilla paste or extract
- 2 tbsp Cointreau or Grand Marnier, optional
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
For the decadent dinner party - this rich chocolate dessert is for serious chocoholics only
44
ratings
Advertisement
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Low-fat
Ingredients
FOR THE CARAMEL
- 140g caster sugar
- 3 tbsp cold water
- 500ml milk
- 3 large eggs , plus 2 egg yolks
- 100g caster sugar
- a few drops vanilla paste or extract
- 2 tbsp Cointreau or Grand Marnier, optional
PER SERVING
267 kcalories, protein 8g, carbohydrate 46g, fat 7 g, saturated fat 2g, fibre 0g, sugar 46g, salt 0.21 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
16 June 2011
Saffire commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 July 2011
Zoe rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 May 2012
AdEL commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.