Question: How to make creme caramels?
Answer: With nerves of steal and a willingness to be burnt.
But it’s worth it. Because creme caramels can be (well, need to be) made the night before a dinner party. And that’s handy. They’re also yummy and impressive. Win-win!
Melt your sugar and water over a medium boil. Wipe down the sides of the pan with water on a pastry brush and hold your nerve until it browns nicely.
This is NOT done.I once lost my nerve and pulled it at this stage. The end result tasted good, but looked like egg white over the custard part.
HOLD. YOUR. NERVE.
Still not done. At this point I’ve also realised my stove does not cook evenly. Hopefully yours does.
The whole thing needs to be a rich brown colour. Once it is, transfer it to a heated jug to pour into your ramekins. You can see the end colour your aiming for in the photo below.
Try not burn yourself. If you succeed let me know how.
Be quick. This will set by the time you’ve finished pouring. This is a race against the clock here.
And for gods sake do NOT put your finger in the caramel. Oh man, don’t do that.
Make your custard and pour that on top.
Pouring and photographing is hard. But you get the gist. Now make a water bath by lining a baking tray with tea towels and pour hot water in until it comes half way up the sides of the ramekins.
Just like this. Then cover it with foil. Be impressed with yourself, you can now say “oh, yes, creme caramels, it’s just important to make them in a water bath so they set well” during your dinner party.
Put them in the oven for 45 minutes or until they no longer jiggle and a knife comes out clean.
You don’t eat them now. Leave them alone. Wait until completely cool – about two hours. Cover with cling film and put in the fridge for six hours or overnight.
When time to serve, run a flat knife along the outside of the ramekin and place upside down on a plate. Sometimes they come out first go, sometimes they need a little help, like below.
Dishes in the background of this photo and all.
And then eat them!
You can see my reflection in the teaspoon with my camera.
Isn’t that nice.
270g (1 1/4 cups) caster sugar
80ml (1/3 cup) water
375ml (1 1/2 cups) milk
250ml (1 cup) thickened cream
2 egg yolks
55g (1/4 cup, firmly packed) brown sugar
2 tbs golden syrup
Makes: Eight half cup ramekins
- Preheat oven to 160°C. Place the caster sugar and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Transfer mixture to a heated jug (unless your saucepan has a lip to pour from) and pour sugar mixture evenly among eight 125ml (1/2-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
- Combine the milk and cream in a medium saucepan over medium heat. Bring to a simmer (do not boil). Remove from heat.
- Place the eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Transfer the mixture to a large jug, then carefully pour over the caramel in the ramekins.
- Line the base of a large roasting pan with a tea towel and fold to fit. Place the ramekins on the tea towel in the roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set. Remove from oven.
- Transfer the ramekins to a baking tray and set aside for 2 hours to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
- To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.
Healthy? 335 calories per serve.
Gluten free: Yes!
Storage: Eat within two days.