Crème caramel
SERVES 6 PREP 10 mins COOK 55 mins EASY V
6 eggs
240ml condensed milk 240ml evaporated milk 240ml whole milk
1 tbsp vanilla extract 300g caster or super ine sugar You will also need
6 x 8cm glass ramekins
1 Heat the oven to 180C/160C fan/ gas 4. Put all the eggs, all the milk and vanilla extract in a food processor or blender and blitz together for about 1 min.
2 Tip the sugar into a saucepan with 2 tbsp water. Shake the pan first to half-dissolve the sugar in the water, then cook over a medium heat until you have an amber-coloured caramel.
3 Once the caramel is ready, pour about a tablespoon into each ramekin – use a metal spoon or pour directly from the saucepan if easier. Leave to cool completely, then pour the cream mixture on top until the ramekins are two-thirds full. Cover each ramekin with foil.
4 Put the ramekins in a large, deep roasting tin, then put the roasting tin in the middle of the oven and pour in warm water around the ramekins so it comes to about half or two-thirds of the way up the sides of the ramekins. Bake for 40 mins. Alternatively, use the hob instead of the oven. Place a small round metal rack the size of a saucepan into a large pan. Add water to submerge the rack. Place the ramekins on the rack, cover the pan with a lid or foil and put on a medium heat. When the water begins to boil, turn the heat to low and simmer for 40 mins.
5 Test to see if they are cooked by piercing with a knife; if it comes out clean, they are ready. Leave them to cool, then transfer to the fridge until ready to serve.
GOOD TO KNOW gluten free • calcium PER SERVING 518 kcals • fat 14g • saturates 7g • carbs 82g •sugars 82g • fibre none • protein 15g • salt 0.5g
TWIST IT
Dulce de leche crème caramel (flan de cajeta)
Add 120ml dulce de leche to the food processor and blitz along with the rest of the milk in step 1.