Classic Creme Caramel
FOOD + DRINK Flavour Flashback cont...
FLAVOUR FLASHBACK
NEW TWISTS ON NOSTALGIC RECIPES
Classic Creme Caramel
Recipe by: Clarence Court, clarencecourt. co. uk
The nostalgic, classic dishes that many of us have fond memories of are making an incredible comeback on the British foodie scene and we’ re entirely here for it. This wibbly – wobbly, melt-in-the-mouth, creamy caramel sensation will take you back a few years. A handful of ingredients measured with precision and set to perfection, this retro favourite hits all the dessert spots bringing both elegance and nostalgia to the plate.
Serves: 6 Prep time: 30 minutes + chilling time Cook time: 35 minutes
Ingredients:
• 200g caster sugar
• 3 Leghorn White eggs, plus 2 yolks
• 500ml whole milk
• 1 tsp vanilla bean paste
Method:
1. Put 150g caster sugar in a small pan and add some water until it is just covered. Place on a low heat and allow the sugar to melt and dissolve. Let it bubble and when it turns golden brown, remove from the heat and immediately pour equally into six ramekins.
2. Preheat the oven to 180 º C / 160 º C fan.
3. Whisk the eggs and egg yolks together with the remaining 50g sugar until pale and creamy. In a pan, heat the milk and vanilla until it reaches scalding point, but not boiling. Then remove from the heat and gradually pour into the egg mixture, whisking continuously until incorporated. Set aside for 10 minutes to cool slightly and then pass through a sieve into a jug.
4. Place the ramekins into a high sided roasting tray. Pour the custard into each ramekin. Then add boiling water into the roasting tray around the ramekins, so the water level comes up about halfway. Bake for 20 minutes then remove from the oven and allow to cool in the tin for a further 15 minutes.
5. Place into the fridge for a minimum of 4 hours, or preferably overnight, to set.
6. When ready to turn them out, run a knife around the edge and then invert them onto plates. Enjoy!
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