This is a great Classic Creme Caramel recipe which is sweet, smooth and delicious! Enjoy on it’s own or with fresh cream, either way you will enjoy it!
Prep Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
For the caramel
100 g granulated sugar
125 ml water
For the creme
350 ml whole milk
150 ml single cream
50 g caster sugar
3-4 drops vanilla essence or a vanilla pod
Prepare the caramel by placing 3/4 of the water in a thick bottomed pan, adding the sugar and allowing to boil gently, without shaking austere in the pan.
When the sugar has cooked to a golden brown caramel colour, add the remaining quarter of the water, and reboil until the sugar and the water mix.
Then pour into the bottom of the 6 moulds.
Prepare the cream by warming the milk and cream and whisking onto the beaten eggs, sugar and essence or vanilla pod.
Strain and pour into the prepared moulds.
Place in a roasting tin half full of water and then cook in a moderate oven at 160 degrees Celcius for 30-40 minutes. And then allow to cool.
When fully cold and ready to serve, loosen the edges of the Creme Caramel and with your fingers, shake firmly to loosen and turn out onto a flat dish or plates.
Pour any caramel remaining in the mould around the creams and enjoy.