How to make a Creme Caramel

Creme caramel is one of those wonderful luxurious desserts that rounds off a great dinner. The recipe version here is one that Mary Berry presented on the Great British Bake Off a number of years ago. Whilst the Spanish can rightfully claim it as theirs so many great cooks and chefs have come up with their own versions and this one was tried by us after we watched the programme all those years ago.

It takes between 20 and 30 minutes to prepare and then about another 30 minutes to 45 minutes for the cooking. 

Serves 6

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Equipment:

• a 3-pt heavy bottomed and enamelled saucepans, stainless steel pans or copper-lined saucepan.
• food sieves
• small saucepan
• wooden spatula or spoon
• wire whisk
• 6 x size 1 (150ml/¼ pint) ramekins.

Ingredients:

For the caramel

• 160g/6oz sugar
• unsalted butter, for greasing the ramekins

For the custard

• 4 free-range eggs
• 1 tsp vanilla extract
• 25g/1oz caster sugar
• 600ml/1 pint full-fat milk
• pouring cream, to serve

Preparation:

1. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

2. The caramel is made first by adding sugar and six tablespoons of water into a clean stainless steel pan.

3. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.

4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.

5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. A layer should be formed but no more because there must be room for custard.

6. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).

7. Once hard, butter the sides of the ramekins above the level of the caramel.

8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.

9. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.

10. Whisk together until smooth, then pour the mixture into the prepared ramekins.

11. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.

12. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.

13. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.

14. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.