Ingredients Click to find out more about the ingredients
25g/1oz caster sugar
200g/4 free-range eggs
600ml/1 pint full-fat milk
750 ml single cream to serve
6ml/1 tsp vanilla extract
1) Pre-heat oven 150C/300F/Gas 2.
2) Warm the ramekins in the oven, they need to be warm when the caramel is poured in. 3) to make the caramel: Pour the sugar and six tablespoons of water into a saucepan. 4) Dissolve the sugar slowly, stirring over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. 5) Remove immediately from the heat and pour into the warmed ramekins. 6) Set aside to cool and become hard. Once hard, butter the sides of the ramekins above the level of the caramel. 7)To make the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. 8) Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then pour onto the egg mixture in the bowl. 9) Whisk together until smooth, then pour the mixture into the prepared ramekins. 10) Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. 11) Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook. 12) Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard. 13) To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.