Crème caramel #1

Crème caramel is a "self-saucing" custard dessert. Once you unmould the Crème caramel it literally covers itself in caramel sauce. This recipe is far from traditional and I have two versions thereof.

📝 Ingredients

• 50 ml Water
• 6 Tbs Sugar
• 250 ml Single cream
• 250 ml Full cream milk
• 3 large eggs
• 10 ml vanilla essence
• 1 tin condensed milk ((385g))

👨‍🍳 Instructions

1. 1Start by making the caramel. Add 50ml of water to a saucepan with 6 Tbs of sugar and cook over moderate heat.
2. 2Cook the sugar syrup until it caramelizes to a dark golden brown.
3. 3Quickly divide the caramel into the dariole moulds and leave to set.
4. 4Preheat oven to 150'C. Note that home ovens are not always very accurate. I have to set my oven at 170'C to get an actual temperature of 150'C. A good trick is to cook the creme brulee for 45 minutes, then switch the oven off and leave it to cool in the oven for 30 minutes. This gives me a perfect set every time.
5. 5Whisk all the rest of the ingredients together and pour through a fine sieve.
6. 6Scoop off the excess foam and pour the mixture into the prepared moulds.
7. 7Prepare a bain-marie by placing the creme caramels in a deep oven dish and fill halfway up the sides with water.
8. 8Cover with foil and perforate with a knife. The idea is to protect the tops from scalding and forming skin, but you also do not want to trap the steam.
9. 9Bake in the preheated oven for about 45 minutes, until just set. The crème caramel should be set with a slight wobble. Overcooking will result in an eggy flavour.
10. 10Remove the dessert from the bain-marie and leave it to cool. Refrigerate for at least 6 hours.
11. 11Carefully loosen the edges using a small knife. Turn the mould upside down on a plate and shake slightly to remove crème caramel.
12. 12Enjoy!