Crème Caramel

For some reason I only see crème caramel in Chinese restaurants these days, I do not know why. It seems to be not of those deserts that has fallen from grace and is just not done any more. Fallen fowl of the cool more sociably excitable dessert, that parade in the more salubrious restaurants.  Well I’m still thinking of you even if no one else is.

To make a Crème Caramel you will need

160g/6oz sugar

A little unsalted butter

4 eggs

1tsp vanilla extract

25g/1oz caster sugar

600ml/1 pint full-fat milk

All depending on your ramekins this will make about 6 caramels altogether.

You need to start by making your caramel, now when working with sugar be careful it really burns and you do not want that. Take the 160g/6oz of caster sugar and add that to a pan with about 5 or 6 tablespoons of water. On a low heat dissolve the sugar until all the granules have gone then bring to a boil until the sugar turns a dark caramel colour. Then take it off the heat immediately and pour warmed ramekins. Now if your pour in to cold ramekins it sets hard and you do not get a nice even cover over the bottom of the dish. Now just leave on the side and just let it cool down and become hard.

Now to make your egg custard, heat some milk in a pan, do not boil it. While that is heating whisk the eggs, vanilla and the 25g/1oz of caster sugar together in a bowl. Once your milk is warm slowly a little at a time at first add that to the whisked eggs. Work this together until the custard is nice and smooth, but do now over work and make it all frothy.

Now with a little butter just grease the side of the ramekin lightly then add the custard in to the ramekins.  Stand the ramekins in a roasting tray or oven proof dish that you can fill with hot water, so the water is half way up the sides of the ramekins.

Now set your oven to 150c/300f and bake them for 20 to 30 minutes. You might need to do if for longer all depending on your oven you need the custard to set but not overcook. Once cooked take them out of the tray and just let them cool. When they are cool then chill them in the fridge.

When you are ready to serve them, loosen the sides with a small knife round the edges. Place a plate or bowl on top of the ramekin and turn upside down. Lift of the ramekin and see the caramel custard underneath.