CREME CARAMEL

From The Dessert Game

I remember making this dessert about 10 years ago when I was 16 or 17. It took me a while to get it right, but I had an obsession with perfecting a recipe, so here it is, one of my favourite dishes. I’ve added Baileys to this beautiful dessert because it actually helps to remove any eggy flavour, but you could also use a touch of rum. These are best enjoyed either chilled or warm.

METHOD For the caramel:

Put the sugar in a small, dry saucepan over medium heat. Cook the sugar, stirring occasionally as it melts and gently caramelises. Continue cooking until the caramel is a deep amber colour – it should be 160-166C on a sugar thermometer and at a smoking point without burning.

Remove the pan from the heat and carefully pour the caramel into six 180ml ramekins so that it reaches 1cm up the sides. Set aside for the caramel to harden.

For the custard: Preheat the oven to 150C. Combine milk, Baileys, vanilla seeds and lemon rind in a saucepan and bring to a simmer.

Meanwhile, whisk the eggs, egg yolks and sugar in a heatproof bowl until fluffy.

Slowly whisk in the hot milk mixture, being careful not to scald the eggs. (This is called “tempering” the eggs.)

Strain the custard mixture into a jug and scoop out any foamy bits floating on top. (You can use a blowtorch to lightly “kiss” the surface of the custard to remove any rogue bubbles.) Set aside to cool to room temperature.

Pour the custard mixture on top of the caramel in the ramekins, leaving a 1cm gap at the top. Place the ramekins on a wire rack set in a roasting tin and pour in enough water to come halfway up the sides of the ramekins. Cover the roasting tin with foil.

Bake the creme caramels for 25-35 minutes or until they are set but wobble when given a slight shake. (If overcooked, the custard will be too firm and there will be a lot of air bubbles around the sides.) Remove the roasting tin from the oven and take the creme caramels out of the water bath. Set aside to cool a little, then either serve warm or place in the fridge to chill.

To serve: Run a small knife around the edge of the custard to release it from the ramekin. Carefully flip it onto a serving plate and lift off the ramekin, allowing the caramel to spill over the side. Serve immediately.