Crème Caramel

Crème Caramel

So this is a group recipe, supplied by our college. This is a great , easy recipe for a light tasty dessert.

Ingredients

(Serves 4)

(Caramel)

• 100g Granulated Sugar
• 125ml Water

(Cream)

• 500ml Milk
• 4 Eggs
• 50g Caster Sugar
• 3-4 Drops Vanilla Essence

Method:

For the Caramel:

1. Prepare the caramel by placing three-quarters of the water in a thick-based pan, adding the sugar and allowing to boil gently, without shaking or stirring the pan.
2. When the sugar has cooked to a golden brown caramel colour, add the remaining quarter of the water, re-boil until the sugar and water mix, then pour into the bottom of the dariole moulds.

For the Cream:

1. Prepare the cream by warming up the milk and whisking on to the beaten eggs, sugar and essence
2. Strain and pour into the prepared moulds.
3. Place in a roasting tin half full of water.
4. Cook in a moderate oven at 150-160°C for 30-40 minutes.
5. When thoroughly cold, loosen the edges of the crème caramel with the fingers, shake firmly to loosen and turn out on to a flat dish or plates.
6. Pour any caramel remaining into the mould around the creams.