My grand­mother’s crème caramel

Food and Travel (UK) - - Contents -


For the caramel

200g caster sugar 20g un­salted but­ter

For the cus­tard

240ml dou­ble cream

240ml whole milk

1 vanilla pod, split length­ways, seeds scraped and re­served 1tsp grated lemon zest pinch fine sea salt

4 large eggs

50g caster sugar

20cm fluted brioche mould or dec­o­ra­tive oven­proof ramekin

To make the caramel, in a medium saucepan, melt the sugar over a medium heat without stir­ring. Once the sugar has dis­solved, boil un­til the colour turns uni­formly dark am­ber. Im­me­di­ately re­move from the heat and pour it into the mould, swirling so that the caramel coats the en­tire bot­tom. Once the caramel is cool, but­ter the sides of the mould.

To make the cus­tard, pre­heat the oven to 150C/300F/Gas 2. Bring a ket­tle of water to the boil.

In a large saucepan, com­bine the cream, milk, vanilla pod and seeds, lemon zest and salt over a medium heat un­til hot.

In a large bowl, whisk to­gether the eggs and sugar un­til pale and fluffy. When the milk is hot but not boil­ing, dis­card the vanilla pod and slowly whisk the liq­uid into the egg mix­ture. Once com­bined, gen­tly pour into the mould.

Sit the mould in a roast­ing tin or deep bak­ing dish. Pour boil­ing water into the roast­ing tin so it comes half­way up the sides of the mould. Care­fully place in the oven and bake un­til the cus­tard is set in the cen­tre, about 50 min­utes. Re­move from the water bath and al­low to cool com­pletely then re­frig­er­ate for at least 1 hour.

To serve, gen­tly loosen the sides of the cus­tard with a blunt knife. In­vert a rimmed serv­ing dish (make sure it is deep enough to hold the caramel sauce) on top then gen­tly turn ev­ery­thing up­side down and re­move the mould.

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