Satsuma creme caramel
I have noticed creme caramels popping up once again and it reminded me of just how utterly delicious they are and fun to make. This recipe is timeless. I have altered it only slightly by adding a touch of tangy satsuma, which pairs dreamily with the caramel.
Serves 4
220g of caster sugar 500ml of fullfat milk 1 tsp vanilla extract 2 satsuma, washed well 4 eggs
1 egg yolk
Method
Have 4 ramekins or 1 mediumsized deep dish at the ready.
To make the caramel
Add 100g of sugar and 1 tablespoon of water to a small saucepan and place over a mediumhigh heat.
The sugar will dissolve then start to caramelise, do not stir once the sugar starts to bubble. The colour of the caramel will go from clear to golden then dark brown. You are wanting a deep rich caramel (not black).
As soon as this stage has been reached, carefully pour the caramel into your ramekins/dish an set aside.
Line a highsided oven dish with a damp cloth (this prevents the ramekins/dish from moving when cooking).
Place the ramekin/dish in the oven dish and set aside.
To make the custard
Warm the milk, satsuma zest and vanilla together and set aside to infuse for 5 minutes.
Add the remaining sugar, 1 Tbsp satsuma juice, eggs and yolk to a bowl and whisk to combine. Slowly pour in the hot milk mixture, making sure you are stirring all the time. Pass through a fine sieve and pour into your dish. Heat the oven 150degC (not fan bake).
Pour boiling water into the oven dish so the water comes twothirds of the way up the ramekin/dish.
Bake for 3545 minutes. The custard should lightly wobble if gently tapped. Carefully remove from the oven and allow to cool in the water for 20 minutes.
Remove and refrigerate until cold.
To serve
Run a small knife around the rim of the caramels and gently turn out on a plate.