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Desserts | Vegetarian

Classic creme caramel

A classic creme caramel will protect your eyesight, heart, blood, skin and thyroid

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Classic creme caramel recipe
Serves:
6
Preparation:
20 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs
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What are the health benefits of Classic creme caramel?

A classic creme caramel will protect your eyesight, heart, blood, skin and thyroid

 

Ingredients

Method

Ingredients

25g/1oz caster sugar nutritional information
25g/1oz caster sugar
200g/4 free-range eggs nutritional information
200g/4 free-range eggs
600ml/1 pint full-fat milk nutritional information
600ml/1 pint full-fat milk
750 ml single cream to serve nutritional information
750 ml single cream to serve
6ml/1 tsp vanilla extract nutritional information
6ml/1 tsp vanilla extract
160g/6oz sugar nutritional information
160g/6oz sugar
More about these ingredients

Method

Simply follow our simply laid out recipe:

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.

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