Christopher Cooks: Crème Caramel

I mentioned in my last post that next on the agenda is my Crème Caramel recipe so here we go! These are an absolute favourite of mine as they are a pleasure to make. The process is really fun and the outcome when done right is superb and delicious. This recipe was taught to me when I was living in Spain and painting when I was around 22. The origins of the dish are French/Spanish and I am told due to the relatively easy process to make them they would make large amounts and keep until needed in restaurants. The flavour and appearnce is similar to that of the Crème Brûlée but much thinner in texture and has a sauce. This dish is especially nice in Summer as it is served chilled. I am planning on making them for Christmas Day lunch so those of you wanting to serve something new may want to try making these!

This dish is very simple but requires some patience and determination to get right so please be patient.

Here is what you will need:

3 x Whole Eggs 

2 x Cups of Milk (Skim milk will give the same result)

1/2 x Teaspoon of Vanilla Essence 

3/4 x Cup of Sugar 

4 x Teacups or Ramekin 

Preheat the oven to 140°C. Place the sugar in a small non-stick pan and heat it slowly over a low heat until the sugar turns to brown liquid or toffee, don't stir it just move the pan around. Then tip the liquid evenly into the 4 teacups or ramekins, then tip the teacups in a circular motion to coat the edges of the cup.

Crack the eggs into a bowl and whisk them. In a saucepan gently warm the milk, as the milk warms whisk the milk and combine the whisked eggs slowly. Add the vanilla to the mixture and a teaspoon of sugar if desired. Distribute mixture into the teacups. 

Place the teacups into a larger baking dish, pour boiling water into the baking dish until the water covers half way up the sides of the teacups. Place the baking dish in the oven and cook slowly for 45 minutes. Remove the dish from the oven and leave it to cool naturally, allow roughly 30 minutes. 

Once cooled run a knife around the edge of each teacup and place a small serving plate over the top the teacup and when ready turn upside down until the contents is sitting on the plate. I tend to decorate with Summer fruits or cream but it's entirely up to you!


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