Vanilla Creme Caramel
Enjoy sweet moments with this Vanilla Creme Caramel. Luxurious vanilla infused custard, crowned with golden caramel. Unforgettable flavour, simply irresistible
Equipment
Ingredients
For The Caramel
- 120 grams Caster/ Superfine sugar
- 40 ml Water
For The Custard
- 250 ml Milk
- 250 ml Double/ Heavy cream
- 2.5 tsp Vanilla paste
- 4 Egg yolks (The best you can find)
- 80 grams Caster/ Superfine sugar
Instructions
To Prep
- Weigh/ measure the ingredients
- Separate the egg yolks from the whites and place to the side in a large bowl. Cover and refrigerate the whites to use later (See recipe notes for suggestions)
- Pre-heat your oven to 350℉/ 180℃/ 160 fan
To Make
- For the caramel, place the sugar and water in a saucepan over a medium high heat. Swirl the mixture gently from time to time but do not stir.
- Keep a careful watch over it until it reaches a light brown colour. Do not let it get dark brown as it will burn easily which will give your caramel a bitter taste.
- Remove from the heat and pour equally into the base of your ramekins ensuring the base is covered completely. Be very careful as the caramel is extremely hot. Leave them to cool as you make the custard
- For the custard place the milk, cream and vanilla paste in your milk jug and warm over a medium high heat. Stir occasionally and bring to the boil then remove from the heat and allow the vanilla to infuse
- Place the egg yolks and sugar in a clean bowl and mix well with the whisk. The mixture will turn paler and grow slightly in volume
- Place the bowl on a tea towel to avoid slipping and, while whisking constantly, pour the slightly cooled cream slowly into the egg yolk mix
- Whisk for a couple of minutes and then pour back into your milk jug/ saucepan through a fine meshed sieve
- Place a clean cloth on the bottom of your roasting pan and sit your ramekins on top. Pour the custard gently and equally into each ramekin. When half way filled, whisk the custard again briefly to ensure even distribution of the vanilla seeds and continue to fill
- Place the roasting pan on the middle shelf of your oven. Using boiling water, fill your pan to at least half way up the sides of your ramekins and cook for 30 minutes. At the end of this time check by giving the pan a gentle shake, the creme caramels should be very gently set but still have a wobbly consistency. The custard should be just firm around the edges but still have a jiggle in the centre. If not set and still too liquid, cook for a further 3-5 minutes
- Remove from the oven and the water and allow the custards to cool. Place them in the fridge for at least 4 hours or even overnight if you want to prep ahead
To Serve
- Place the ramekins in a bowl of warm water for a couple of minutes and run a knife around the inside of the ramekin to loosen the edges. Place your serving plate upside down over the top of the ramekin and invert quickly. The creme caramel should release from the ramekin and some of the softened caramel spread beautifully down the sides of the set custard
- Serve with fruits of your choice or even a biscuit or tuille for a contrast of texture
Notes
- Here are 3 ideas for using up those versatile egg whites :
- Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
- Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
- Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour
Nutrition
Calories: 487kcal
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