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Crème caramel
Preparation time: 65 minutes + 4–5 hours' chilling time
Serves 10
For the caramel
150 g caster sugar
80 ml water
For the crème
1 vanilla pod
500 ml milk, 3.5% fat
75 g caster sugar
250 g cream
2 medium eggs
4 medium eggs | yolk only
Accessories
Glass ovenproof dish, 22 cm
Heat-resistant cling film
Rack
Preparation
To make the caramel, simmer the sugar
with water in a pan and stir until the
mixture starts to thicken and turn a
golden yellow colour. Do not let it get
too dark as this will taste bitter.
Pour the caramel into the ovenproof
dish and leave to cool.
For the crème, split the vanilla pod and
scrape out the seeds with a knife. Bring
the milk to the boil with the sugar, the
vanilla seeds and the pod.
Add the cream and leave the mixture to
cool down to approx. 60 °C.
Beat the eggs and the egg yolks, and
stir into the milk and cream. Remove
the vanilla pod.
Pour the mixture into the ovenproof
dish and cover with cling film. Place the
ovenproof dish on the rack and place in
the oven. Cook.
Leave the crème to cool for 4–5 hours
and, if possible, chill in the fridge
overnight.
To make it easier to turn out, stand the
dish in hot water for
approx. 2–3 minutes. Carefully loosen
the crème around the edge and turn out
onto a serving plate.
Settings
Oven functions: MW + Fan Plus
Temperature: 95 °C
Power level: 150 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 25 minutes
Shelf level: 1
Useful tip
Serve the crème with a dollop of
whipped cream and fresh berries.
Dessert
147
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