Crème caramel #1

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. 1

   Start by making the caramel. Add 50ml of water to a saucepan with 6 Tbs of sugar and cook over moderate heat.

2. 2

   Cook the sugar syrup until it caramelizes to a dark golden brown.

3. 3

   Quickly divide the caramel into the dariole moulds and leave to set.

4. 4

   Preheat 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. 5

   Whisk all the rest of the ingredients together and pour through a fine sieve.

6. 6

   Scoop off the excess foam and pour the mixture into the prepared moulds.

7. 7

   Prepare a bain-marie by placing the creme caramels in a deep oven dish and fill halfway up the sides with water.

8. 8

   Cover 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. 9

   Bake 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. 10

    Remove the dessert from the bain-marie and leave it to cool. Refrigerate for at least 6 hours.

11. 11

    Carefully loosen the edges using a small knife. Turn the mould upside down on a plate and shake slightly to remove crème caramel.

12. 12

    Enjoy!