I had never had crème caramel, so when it was posted on the sorted website (have I mentioned how much I love those guys?) I had to give it a go. This was my first attempt, and I think it turned out pretty well (it was my second attempt at the caramel – I over boiled/burnt it the first time around*), not only does it look pretty, it tasted great too.
2 tbsp water
125g caster sugar
250ml whole milk
250ml cream (for those in the UK/US cream in NZ is the same as double/whipping cream)
1 tsp vanilla extract t tsp instant coffee (we’ve got a coffee maker, so I used a large shot of coffee)
5 eggs (2 whole eggs, 3 yolks) 125g caster sugar
Preheat the oven to 160C. Put the water and 125g of sugar into a saucepan and bring to a boil, without stirring. Once the sugar mixture has started to boil, simmer on a medium heat for around five minutes, or until it has turned a brown caramel colour, pour equally between four ramekins laid on a deep oven proof tray.
In a large bowl whisk together the eggs, egg yolks and 125g of sugar – set aside. Put the cream, milk, coffee and vanilla extract into a large saucepan and stir until the mixture has started to boil. Once boiling pour the creamy mixture slowly over the eggs, whisking continuously (this is to make sure you don’t cook the eggs), making sure that the cream is fully incorporated.
Pour this creamy mix over the caramel so they fill the ramekins almost to the top (our ramekins are pretty large, so the mixture filled them up to about halfway).
Boil a kettle and place water in the tray around the ramekins, about halfway up**. Place in the oven, and bake for around 40 minutes, or until the centre is just set and it is firm to the touch.
Once out of the oven, set aside the ramekins aside to cool to room temperature before covering with glad wrap and placing in the fridge for two hours to fully set.
To turn out, run a knife around the inside of each ramekin then turn it upside down over a serving plate and give it a firm shake/tap.
*Luckily I had enough sugar, so just whipped up some more, unlike my failed/burnt attempt at salted caramel sauce (I apologise to anyone who tasted that).
**This is to make sure the crème caramel doesn’t over cook/cook too fast, as the water will only ever reach 100C.