Classic Crème Caramel

Classic Crème Caramel

Serves 6

Ingredients

For the caramel

160 gms sugar

6 tablespoons water

unsalted butter to grease the ramekins (6 moulds) or one single 1.2 litre ovenproof dish

For the custard

1 can Nestle Condensed milk (395 gms)

3 eggs

800 ml full fat milk

1 tsp vanilla essence

Directions

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 stainless steel pan 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 at room temperature and become hard. Once hard, butter the sides of the ramekins above the level of the caramel.

For the custard, in a bowl whisk the eggs well, add condensed milk and vanilla extract and whisk again 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, pour onto the egg mixture in the bowl. Then strain the mixture through a fine sieve. Pour the mixture into the prepared ramekins. Stand the ramekins in a baking pan 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 is absorbed into the custard. 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.

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