Crème caramel

Crème caramel

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
267
protein
8g
carbs
46g
fat
7g
saturates
2g
fibre
0g
sugar
46g
salt
0.21g

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

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Method

  1. 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)
  2. 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)
  3. 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)
  4. Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
  5. Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
  6. 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.
  7. 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.
  8. 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.

Recipe from Good Food magazine, June 2011

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Comments

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screamer's picture

An update.. I put them back in the oven for another 35 minutes and then back in the fridge.. 2 were set.. The other two more runny .. The caramel was hard and stuck too.. Im well prepared to think i did something wrong but i wont be making this in a hurry again..

screamer's picture

Help.. I followed the instructions and the caramels are not remotely set.. People turning up to dinner in two hours! Any suggestions?

ds3446's picture

These are so simple to make an taste great! Would deffo recommend if you have nothing to do on a rainy day!

burgundy_cyan's picture

You could have just poured some boiling hot water into your ramekins and let it soak for a couple of minutes, repeat this two to three times and all the hard caramel would have dissolved away. It's normal to get hardened caramel at the bottom of ramekins when you make creme caramel. Hope this would make you try making one of my favourite desserts again!

saskiasusan's picture
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I Followed the recipe making the caramel first, swirling it around the ramekin, then moved onto making the custard. When it came to turning them out ,the custard came out easy enough, but left a rock hard piece of caramel behind. (and I hadnt overcooked the caramel) I have been unable to get the caramel out and had to throw away my ramekins. I have made creme caramel in the past and this hasnt happened before. The custard had a nice taste though and took 28 mins to cook. Disappointed and ramekinless.

saffiretwo's picture

Did not suit my taste but sure it should suit someone elses

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