Special Occasions Recipes - Crème Caramel Recipe

Ingredients

Serves 6

• 500 ml/17 fl oz milk

• 1 vanilla pod, split in half lengthways

• 4 eggs 50 g/2 oz sugar 

Caramel:

• 50 g/2 oz sugar

• 1 tablespoon water

• 1 teaspoon lemon juice

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Method:

1. Put the milk and vanilla pod in a heavy-based saucepan and bring to the boil. Remove from the heat and leave for 5 minutes to infuse.

2. While the milk is infusing, make the caramel. Put the sugar, water and lemon juice in a small saucepan and cook over moderate heat, stirring well until the sugar dissolves.

3. When it turns a rich golden caramel color, remove from the heat immediately. Pour the caramel into 6 small moulds or 1 large 1 liter/1 3/4 pint charlotte mould. Rotate the moulds quickly so that the caramel coats the base and sides evenly.

4. Whisk the eggs and sugar together in a bowl until thoroughly combined. Discard the vanilla and whisk the milk into the egg and sugar mixture.

5. Strain the custard through a fine sieve. Pour into the moulds and stand in a roasting tin half-filled with water (a bain marie).

6. Cook in a preheated oven, 150°C (300°F), Gas Mark 2, for about 45 minutes, or until set. Leave to cool and then chill in the refrigerator before un-moulding.

7. To un mould, dip the base of the moulds into a bowl of hot water for 30 seconds and then turn out on to a serving plate.