Creme caramel is one of those desserts I remember as a child. Mum would always make it when she was entertaining. It’s obviously not so fashionable these days as the the creme brulee took it’s place. It’s an easy dessert which is light and creamy. You could add some lemon or orange zest to give it a little something!
- 150g castor sugar
- 650ml milk
- 1 vanilla pod
- 125g castor sugar
- 3 eggs, beaten
- 3 egg yolks
- To make the caramel, put the sugar in a saucepan on a low heat until it starts to dissolve and caramelize. When it has turn to caramel remove from heat and pour into a 22cm round pie dish or 6 small ramekins.
- Preheat the oven to 180 degree’s. Place the milk and the vanilla pod in a saucepan and bring just to the boil. Mix the eggs and sugar together in a bowl. Strain the milk over the egg mixture and stir to combine. Strain this mixture again into the pie dish or the individual ramekins. Place the dish or ramekins in a baking tray and fill the tray with water so it is half full.
- The smaller ramekins should take about 40 minutes and the pie dish will take an hour. Take out of the oven and allow to cool. refrigerate before serving.