Classic crème caramel

Chef: Avonmore
Prep: 20 mins
Cook: 30 mins
Classic crème caramel
A traditional dessert you need in your repertoire!

900ml Avonmore Low-fat Super Milk

150g caster sugar

6 large eggs

1 vanilla bean

1 pinch salt

For the caramel

200g caster sugar

50ml water

In a small saucepan over medium heat, combine water and sugar and bring to a boil. Swirl the saucepan regularly, until caramel forms. 

In a large bowl, cream the eggs with the sugar and salt until pale and foamy. 

Remove the seeds from the vanilla bean. Add to a large saucepan with the milk and bring to a boil. When the milk is boiling, pour over the eggs and mix well. 

Heat the oven to 180°C/350°F/Gas 4. Divide the caramel into the ramekins and let harden for about 5 minutes. 

Strain the egg preparation and divide evenly among the ramekins. Place in a deep baking tin and add hot water up to 2cm. 

Bake for 25 to 30 minutes or until there is no more liquid part. Remove the ramekins from the dish. Cover and refrigerate overnight.

Before serving, loosen the edges of the crème with a knife. Place a dessert plate, upside down, on top of the ramekin and invert onto plates.  

Serves
8

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Eggs, Sugar

Recipe Type
Party Food, Dessert, Entertaining, Family Dinners, Vegetarian, Classics

Cuisine
French

Special Info
Gluten free, Nut free, Vegetarian

Level of Difficulty
Medium

Don't worry if some hard caramel remains on the bottom of the ramekin when you turn the crème caramel, it is normal. 
 

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