Creme Caramel is a custard style dessert that is flavourful and smooth. Complete with a caramel syrup to compliment the custard’s creaminess. Light enough to be served after a heavy meal but still a show stopper with little effort.
Take a look at our full range of Natural Flavoured Icing Sugars here.
Ingredients
Caramel
- 25g Sugar and Crumbs Natural Flavoured Icing Sugar ( Flavour of your Choice )
- 75g Granulated Sugar
- 3 Tbsp Water
Custard Cream
- 500ml Whole Milk
- 2 Large Eggs
- 3 Large Egg Yolks
- 70g Sugar and Crumbs Natural Flavoured Icing Sugar ( Flavour of your Choice )
Method
- To Make the Creme Caramel start by making the caramel first. Place the granulated sugar and icing sugar in a heavy based pan with the water. Set it over a medium-high heat and let the sugar dissolve without stirring. Leave for about 10 mins approximately but keep an eye on it. Once it has turned a light caramel colour swirl the pan around and keep watching until it turns a medium to dark brown colour. It should begin to smell like caramel.
- Once the caramel is ready pour between 6 ramekins evenly or if making one large one, use a loaf tin roughly 10inchs long by 3 inches wide. Leave to cool.
- To make the custard cream preheat the oven to 150c Fan/340F/Gas Mark 3. Place the milk into a heavy based saucepan and set over a medium – high heat. Let it simmer but not boil. Once small bubbles start to rise it’s ready. Take away from the heat and cover with a lid to cool slightly.
- Whisk the 2 whole eggs and 3 egg yolks along with the icing sugar and beat with a whisk fast so its light in colour.
- Pour the warm milk into the eggs and whisk in gently until combined. Leave it to rest for a few minutes until the foam disappears.
- Place the ramekins or loaf tin into a roasting tin lined with baking paper. Pour the warm custard into the ramekins/tin and then add a warm to hot water in the tin so it is filled 2/3 of the way up the sides.
- Bake in the oven for 40 minutes for ramekins and 50minutes to 1hr for the bigger tin. A knife inserted in the custard should come out clean. Remove from the oven and then leave it to sit on the side (still in the oven tin ) after 10 minutes remove the ramekins/tin and place on a cooling rack until cool then place in the fridge and chill for 2 hours or overnight.
- When your ready to serve, serve straight as they are or flip them onto a plate by scoring the sides with a thin knife, placing the plate first then flipping them over, if they are stuck soak the ramekin or tin in a bowl of hot water for 30 seconds then try again.
- If not eating once ready cover with clingfilm and eat within 5 days.
