Crème caramel

Crème Caramel
  • 100g granulated sugar
  • 1 tbsp water
  • 2 drops lemon juice
  • 500ml milk
  • ½ vanilla pod, split (or a drop of natural vanilla essence)
  • 100g caster sugar
  • 2 eggs
  • 4 egg yolks
  1. Preheat the oven to 150C/Gas 2.
  2. Make a caramel in a small saucepan by heating the granulated sugar, water and lemon juice until the mixture is dark brown in colour and gives off a nutty, caramel aroma (about 8-10 mins).
  3. Pour immediately into the bases of dariole moulds or individual ramekins.
  4. Heat the milk with the vanilla pod and half the caster sugar.
  5. Mix eggs, yolks and remaining caster sugar with a whisk.
  6. When milk is boiling, pour over the egg mixture, stirring constantly.
  7. Strain through a fine sieve into a jug.
  8. Pour the mixture carefully from the jug into the moulds filling right to the top.
  9. Line the base of a small roasting dish with three or four layers of newspaper and cut a large cross through the centre of the paper with a sharp knife.
  10. Carefully lift the tray into the centre of the oven, then pour boiling water, straight from the kettle, around the moulds until about 2.5cm deep.
  11. Cook for around 20-25 mins (to be sure the cream is cooked, insert a small knife, if the blade comes out clean, the custard is cooked).
  12. Remove from the oven and lift from the water bath.
  13. Leave to cool, then refrigerate for 24 hours before serving.
  14. Turn out onto dessert plates and serve unadorned.


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