You will need:
- 150 g sugar
- 40 ml water
- 400 ml milk
- 320 ml cream
- 75 g sugar
- 4 eggs
- 1 tbsp vanilla essence
Step 1:
Before you begin your crème caramel, preheat the oven to 150°C (300ºF/ gas mark 2).
Step 2:
To a hot saucepan, add the sugar and the water and allow it to cook until it begins to turn brown. Stir the mixture. When brown, turn off the heat. Pour a little of the caramel into each cup and return the rest of the caramel to the stove.
TIP:
The caramel will continue to brown after it is removed from the heat so make sure to work with it quickly!
Step 3:
To the pan with the caramel, add the milk, cream, vanilla and sugar. Bring it to a boil, remove it from the heat, and allow it to cool.
Step 4:
Place the eggs in a bowl and mix them with the spoon. Add a little of the warm cream to the eggs, just enough to raise the eggs' temperature. Now pour the eggs into the cream and stir.
Step 5:
Pass the cream mixture through the sieve into a bowl. Use the spoon to help the mixture. Now pour the cream into a jug.
Step 6:
Place the cups onto a tray that is lined with a towel. Now liberally fill each one with the cream mixture. Next, pour boiling water slowly into the pan to about a depth of 1/3 the height of the cups.
Step 7:
Carefully place the hot tray in oven and cook for 20 minutes. Take them out of the oven and test to see if the crème caramel is set by giving the cups a jiggle. Remove them from the water bath. Discard the water and the towel from the tray.
Step 8:
Place the cups of caramel back into the emptied tray. Put them into the refrigerator and let them chill for a few hours. Once chilled, use a knife to release the crème caramel from the cup and turn them out onto your serving plate. Now enjoy!
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