Awesome Recipes, Dessert
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Melt In Your Mouth Crème Caramel

Creme Caramel

Lately MrD and myself have opted out for having lighter dinners consisting of a main dish salad, full of green goodness, proteins and always something extra. This has been a good change in terms of logistics but also we feel satisfied without going straight into a sophoriphic state.

But the Pièce de résistance is the dessert -no second helpings. They go from homemade ice creams to, crumble, poached pears or an irresistible Crème Caramel.

Since you will cook them in a Bain-marie they are an easy alternative if you don’t want to spend too much time in the kitchen.

To make 2 medium ramekins of indulgence you will need:

  • 200 ml of single cream
  • 2 eggs
  • 2 tsp of vanilla extract
  • 25g caster sugar
  • 4 tbsp of caster sugar for the caramel
  • 2 glasses of boiling water for the Bain-marie

You will need a baking dish to make the Bain-marie.

Method:

Preheat the oven at 130C

Place the 4 tbsp of sugar in a small pot, preferably cooper *do not use non-stick*. Let the sugar rest on a constant medium temperature, do not add water and never whisk, this will make the sugar crystallize.

Gently start moving with a spoon when the edges of the sugar begin to bubble and turn slightly golden brown, once all the sugar is liquid it will rapidly from golden to dark brown very quickly so make sure you stop at the desired point.

Place the ramekins into the baking dish and add the boiling water until it covers 2/3 of them.

I like my caramel on the dark side, it has more flavour and looks very attractive.

Pour the caramel into each ramekin one at the time and cover the bottom and a bit of the sides. It will solidify very quickly so be fast.

In a blender mix all the ingredients except for the sugar for the caramel. Divide the mixture into the ramekins.

Bake for 25-30 minutes.

unmouldedTo unmould:

Dip a knife into the warm water and tun it around the edges of each ramekin, place a dish on top of each ramekin and then turn quickly, before lifting the ramekin press it hard against the dish and give it a good shake, then lift and you will see a lovely crème caramel oozing with brown runny caramel.

Serve warm.

Are you planning on making them? Do it!

And remember, send pictures or it didn’t happen!

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