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rème caramel recipes

 


Method 1

Ingredients

For the caramel

160g/6oz sugar

unsalted butter, for greasing the ramekins

For the custard

4 free-range eggs

1 tsp vanilla extract

25g/1oz caster sugar

600ml/1 pint full-fat milk

pouring cream, to serve

Method

Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.

Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel.

For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.

Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.

Whisk together until smooth, then pour the mixture into the prepared ramekins.

Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.

Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.

Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt.

To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.

Recipe tips

Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. But do turn them out just before serving or the caramel will lose its colour.

If you prefer, the recipe can be made in a 1.2 litre (2 pint) dish and cooked for 40-50 minutes.


Method 2

🍮 Crème Caramel Recipe (serves 4–6)

🧾 Ingredients

For the caramel:

100 g caster sugar

2 tbsp water

For the custard:

500 ml whole milk (or half milk, half cream for extra richness)

100 g caster sugar

3 large eggs

2 egg yolks

1 tsp vanilla extract or ½ vanilla pod

🥣 Instructions

1. Make the caramel:

In a saucepan over medium heat, add sugar and water. Let it melt without stirring until it turns golden amber.

Quickly pour into the base of your ramekins or a large baking dish, tilting to coat the bottoms. Set aside to cool and harden.

2. Make the custard:

In a clean saucepan, gently heat milk (or milk + cream) with vanilla until just starting to steam (do not boil).

In a bowl, whisk together eggs, yolks, and sugar until just combined.

Gradually pour the warm milk into the egg mixture, whisking constantly (to avoid scrambling).

Strain the custard through a sieve for a smooth texture.

3. Bake:

Pour the custard over the set caramel in the ramekins or dish.

Place ramekins in a deep baking tray. Fill the tray with hot water halfway up the sides to create a water bath (bain-marie).

Bake at 150°C (300°F) for 30–40 minutes, or until custard is just set (slightly wobbly in the centre).

4. Cool and serve:

Cool to room temperature, then refrigerate for at least 4 hours or overnight.

To serve, run a knife around the edge, invert onto a plate, and let the caramel sauce pour over the custard.

📋 Quick Ingredient Chart

Component Amount

Sugar (caramel) 100 g + 2 tbsp water

Milk 500 ml

Sugar (custard) 100 g

Eggs 3 whole eggs + 2 yolks

Vanilla 1 tsp extract or ½ pod

✅ Tips

Don’t overbake—custard should have a gentle jiggle when done.

You can use ramekins, cups, or a single large dish (increase bake time slightly for larger dishes).

For extra flavor, infuse the milk with lemon zest, cinnamon, or cardamom before mixing with the eggs.



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