Crème caramel

Kevin Kindland

Kevin Kindland

4th February 2017

Crème caramel

Crème caramel makes 16


  • 6 eggs 6 Yolks 300 g caster sugar 750 ml milk 750ml Cream 2 drops natural vanilla extract


1. To make the caramel, boil the sugar and water together in a small pan without stirring until the syrup thickens and caramelises, turning all deep golden brown 2. Preheat the oven to 120°C 3. Put the milk and cream in a saucepan with the vanilla extract and bring just to simmering point for 3–4 minutes to allow the milk to become infused with the vanilla. Meanwhile, in a large bowl, lightly whisk the eggs and egg yolks with the sugar. Slowly pour in the hot milk, whisking all the time. 4. Pass through a fine sieve into a clean bowl. 5. Pour the hot caramel into 18 dariole moulds. 6. Pour the egg mixture into each caramel-filled moulds. Place the darioles in a roasting tray and pour hot water in around the moulds until it reaches half-way up the side of the moulds. 7. Bake the crème caramels in the preheated oven for 40 minutes. Remove and set aside to cool

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