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Creme caramels
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
French classic dish enjoyed worldwide.
Ingredients:
  • Vegetable oil, to grease
  • 60ml (1/4 cup) water
  • 215g (1 cup) caster sugar
  • 750ml (3 cups) milk
  • 4.40 gm vanilla extract
  • Pouring cream (optional), to serve
  • Fresh raspberries or frozen raspberries (optional), to serve
Instructions:
  • Preheat oven to 160°C. Line the base of a roasting pan with a tea towel. Lightly brush six 185ml (3/4-cup) ovenproof ramekins with oil to grease. Place the ramekins in the pan on the tea towel.
  • Combine water and 155g (3/4 cup) sugar in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil for 8 minutes until golden. Pour mixture into ramekins and swirl to coat base and sides. Let it set before serving.
  • Heat the milk in a saucepan until almost boiling. In a bowl, whisk together the eggs and sugar. Gradually pour in the hot milk while whisking. Add vanilla, then strain the mixture into a jug.
  • Divide the milk mixture among the ramekins, ensuring an equal amount in each one. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Bake for 40 minutes or until the custards are set. Let the ramekins cool for 2 hours, cover with plastic wrap, and chill in the fridge overnight.
  • To serve, gently loosen the creme caramels by running a knife around the edge of each ramekin, then carefully flip them onto serving plates. Enjoy with cream and raspberries, if preferred.

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