Creme Caramel

24. May, 2016

Made with simple ingredients, yet so decadent and delicious!


11/2 cups sugar, 500ml milk, 4 eggs, 2 teaspoons vanilla essence.

Place one cup of sugar in a frying pan. Shake the pan so that you have an even layer of sugar in the pan. Place the pan on low heat. The sugar will melt and turn brown. Do NOT stir the sugar. Keep shaking the pan to even out the sugar. When the sugar has turned brown (the darker the sugar the more bitter the caramel), carefully pour a layer of caramel into properly greased small ramekins. I have to stress at this point that the caramel is extremely hot and you must not touch it! If some of it spills do NOT be tempted to use your finger to correct the spill. I used a little of the caramel to make patterns on a baking sheet to use as decoration when the creme caramel is served. Dip a fork into the caramel and shake it over a baking sheet. Set the caramel aside for 10 minutes until it gets hard. Place the milk, eggs, 1/2 cup of sugar, and the essence into a bowl and whisk gently until all the ingredients are mixed. Pour the mixture into the ramekins using a strainer. Straining the mixture ensures you have a smooth custard. Place the ramekins in a large baking dish and pour some hot water into the baking dish. This ensures the custard will bake evenly and remain smooth and creamy. Bake at 160degrees Celsius for 30 minutes. Cool the creme caramel and refridgerate for at least an hour. Loosen the sides of the custard with a flat knife. Carefully place a saucer over the top of the ramekin and turn the ramekin upside down to reveal the smooth custard with the golden caramel topping! Garnish with the caramel shards and serve. If you are entertaining this is the perfect dessert to make in advance as it keeps very well in the fridge.