Crème Caramel

Method

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1. Boil the caramel sugar and water without stirring until it is a deep amber. Pour immediately into six ramekins, tilting to coat the bases. It will set hard.

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2. Heat the milk, cream and vanilla to steaming, then leave to infuse 15 minutes.

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3. Whisk the eggs, yolks, sugar and salt together without making them foam.

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4. Pour the warm milk onto the eggs, whisking gently, then strain the custard to remove any threads.

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5. Skim off every bubble from the surface — they bake into the finished custard as holes.

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6. Pour into the ramekins, stand them in a roasting dish, and pour in hot water to come halfway up. Bake at 150°C / 300°F for 45 minutes, until set with a faint wobble.

   Mark done Start 45 min timer

7. Cool, then refrigerate at least 720 minutes. Run a knife round each and turn out onto a plate so the caramel runs.

   Mark done

Chef’s Tips

• Overnight in the fridge. That is when the caramel becomes a sauce.
• Skim the bubbles before baking.
• A bare tremble in the water bath, never a simmer.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Espresso
• A crisp biscuit
• Nothing

Storage & Reheating

Refrigerated for 4 days in the ramekins. It does not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.