AuthorAngélique Wilson
Rating0

A delightful traditional French dessert. This simple recipe is infused with sweet vanilla pods and served with a rich, brown caramel syrup. This dessert is loved by all ages.

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Crėme caramel

Yields1 Serving
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Caramel
 100 g Sugar, granulated
 125 ml Water
Cream
 0.50 l Milk
 4 Eggs
 50 g Sugar, caster or unrefined
 4 drops Vanilla essence or pod
Garnish (optional)
 2 Strawberries
 1 Brandy snap

1

Prepare the caramel by pouring three-quarters of the water in a thick-based pan adding the sugar and allowing to boil gently. Don't shake or stir the pan.

2

When the sugar has cooked to a golden-brown colour, add the remaining quarter of the water. Re-boil gently and pour into the bottom of your moulds.
I recommend you use a dariole mould.

3

Prepare the cream by warming the milk and then pour over the beaten eggs, sugar, vanilla and whisk.

4

Strain and pour into the prepared moulds.

5

Place in a roasting tin and fill half with water.

6

Cook in the oven at 150-160°C for 30 - 40 minutes.

7

When thoroughly cold, loosen the edges of the créme caramel with your fingers or gently with a knife. Shake firmly to loosen and turn out onto a flat dish or plate.

8

Pour any remaining caramel from the mould around the créme caramel.

Dish TypesCuisinesMain IngredientsDiets,

Ingredients

Caramel
 100 g Sugar, granulated
 125 ml Water
Cream
 0.50 l Milk
 4 Eggs
 50 g Sugar, caster or unrefined
 4 drops Vanilla essence or pod
Garnish (optional)
 2 Strawberries
 1 Brandy snap

Directions

1

Prepare the caramel by pouring three-quarters of the water in a thick-based pan adding the sugar and allowing to boil gently. Don't shake or stir the pan.

2

When the sugar has cooked to a golden-brown colour, add the remaining quarter of the water. Re-boil gently and pour into the bottom of your moulds.
I recommend you use a dariole mould.

3

Prepare the cream by warming the milk and then pour over the beaten eggs, sugar, vanilla and whisk.

4

Strain and pour into the prepared moulds.

5

Place in a roasting tin and fill half with water.

6

Cook in the oven at 150-160°C for 30 - 40 minutes.

7

When thoroughly cold, loosen the edges of the créme caramel with your fingers or gently with a knife. Shake firmly to loosen and turn out onto a flat dish or plate.

8

Pour any remaining caramel from the mould around the créme caramel.

Crėme caramel
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