Preparation time - less than 30 mins Cooking time - 30 mins to 1 hour Serves - Makes 6 Ingredients For the caramel 1. Sugar - 160 grams/ 6 oz 2. Water - 6 tablespoon 3. Unsalted butter, for greasing the ramekins For the custard 1. Eggs - 4 2. Vanilla extract - 1 teaspoon 3. Sugar - 25 grams/1 oz 4. Full fat milk - 600 ml/1 pint/2 cups I made half the recipe for the video. Method
Pre-heat oven 150 C/300 F. Warm the ramekins in the oven, so they are warm when the caramel is poured in. This helps the caramel to spread evenly. In a saucepan, add sugar and water. Dissolve the sugar slowly by stirring occasionally. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper color. Brush the sides saucepan with water to avoid crystallization. Once it reaches the desired color, remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. In a saucepan, add milk and cook until you can still just dip your finger in for a moment. Slowly pour the warm milk into the egg mixture. Keep whisking while pour milk into egg mixture. Strain the mixture and pour into prepared ramekins. Place the ramekins into roasting pan/ pyrex dish. Pour hot water halfway through the tin. Bake in preheated oven for 20-30 minutes at 150 C/300 F or until set but still jiggly in the center. Cool the ramekins over wire rack completely. Then refrigerate overnight so that the caramel is absorbed into the custard. Run a knife along the side of ramekins then place a serving dish on top of the ramekin and turn upside down. Serves with pouring cream.
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