Tips + tricks
STRAINING THE CUSTARD mixture removes any bubbles or undissolved solids for a silky smooth caramel.
A FOLDED TEA TOWEL in the base of the baking tray stops the dishes from moving around and ensures the crème caramel cooks evenly as the dishes don’t touch the baking tray directly.
DIP THE BASE of the crème caramel dishes into hot water for 10 seconds before turning out. This will make it easier for the caramels to slip out.
IF THE CUSTARD STICKS to the sides of the dishes, simply run a small, sharp knife around the edge.