Creme Caramel

Method

1. 1. Put the 170g of sugar for the caramel in a heavy based pan and gently heat until it is melted, then increase the heat and bubble till it is a deep golden brown/amber.
2. 2. Pour into the base of a 23cm (6cm deep) ovenproof dish and swirl to coat and set aside.
3. 3. Preheat the oven to 160°C/fan 140°C/320°F and boil a kettle of water. Sit the dish into a roasting tin that comes well up around the sides of the dish.
4. 4. Put the milk and cream into a pan with teh orange zest and heat until almost boiling. Set aside to infuse for at least 10 minutes.
5. 5. Lightly whisk the eggs and yolks with the caster sugar and vanilla bean paste. Strain the milk over the egg mixture and combine then strain this into the bowl on top of the caramel.
6. 6. Transfer the roasting tin to the shelf of the oven then pour the just boiled water in around the edge of the dish so it comes up just over half way. Bake for 2 hours or until the custard is set with a light wobble.
7. 7. Remove from the oven and the roasting tin and set aside to cool then chill for at least 3 hours or overnight.
8. 8. When ready to serve, run the point of a thin knife around the edge of the dish, place a lipped serving plate over the top and invert allowing the creme caramel to plop satisfyingly onto the plate and the caramel will pool around. Serve straight away.

• Recipes
• Spring
• Desserts & Baking
• Baking
• dessert
• Creme Caramel

Ingredients

• US
• METRIC

You'll Need