Classic crème caramel
Chef:
Avonmore
Prep:
20 mins
Cook:
30 mins
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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