Name: Crème caramel
Total time: 1 h
Yield: 1

Crème caramel

0 Likes

Total Time:
1 hour

Elevate classic crème caramel with a tropical twist using passion fruit for a fresh and indulgent dessert.

Instructions:

Preheat the oven to 150°C/300°F/gas 2 and line a deep roasting tray with greaseproof paper. Place 6 ramekins or ovenproof moulds inside. In a non-stick frying pan, sprinkle 100g of sugar, add 3 tablespoons of water, and cook over medium heat for about 8 minutes until you have a chestnut brown caramel. Avoid stirring, just swirl the pan occasionally. Divide the caramel between the ramekins. Scrape out the seeds from a vanilla pod into a saucepan, add the pod, and heat with the milk. In a bowl, whisk 2 whole eggs and 4 egg yolks with the remaining sugar for 1 minute. Slowly pour in the hot milk, whisking continuously. Remove the vanilla pod and any foam. Pour the custard into the ramekins and half-fill the tray with boiling water. Bake for 30 minutes until set. Cool in the water, then chill in the fridge for at least 4 hours. To serve, immerse the ramekins in boiling water for 1 minute, run a knife around the edge, flip each onto a plate, and top with half a passion fruit.

We use cookies