×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Creme Caramel | DonalSkehan.com
  • desserts-baking

Creme Caramel

March 28

Sunday suppers require a big finish, just like this creme caramel. I would advise turning out the creme caramel on a plate away from prying eyes while the unceremonious plop takes places revealing a wobbly pudding doused in golden caramel sauce. Serve it to the table with bowls and spoons, ideal Sunday feasting.

  • time 2 hours + chilling time
  • serves Serves 8
Method
  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. Pour into the base of a 23cm (6cm deep) ovenproof dish and swirl to coat and set aside.
  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. 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. 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. 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. Remove from the oven and the roasting tin and set aside to cool then chill for at least 3 hours or overnight.
  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.

Rate this recipe

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Ingredients

20fl oz full fat milk 

6.7fl oz double cream

Finely pared zest of an orange

3 medium free range eggs plus 4 yolks

5.6oz caster sugar plus 6oz caster sugar for the caramel

1 tsp vanilla bean paste

160g caster sugar plus 170g caster sugar for the caramel

600ml full fat milk 

200ml double cream

Finely pared zest of an orange

3 medium free range eggs plus 4 yolks

1 tsp vanilla bean paste

You'll Need

a 23cm (6cm deep) ovenproof dish

0
(0)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan
  • You May Also
  • Like