Crème caramel – Serves 2
Caramel is used to make sweet dishes such as oranges in caramel and crème caramel which is a creamy custard cooked on top of a layer of caramel.
DO NOT TASTE THE CARAMEL AS IT IS SO HOT IT WILL BURN!
2 tablespoons water
10g caster sugar – 2 teaspoons
½ teaspoon vanilla extract
200ml whole milk
- Preheat the oven to 150°C/Gas 2. Use 2 ramekin dishes or 2 oven proof tea cups to cook the custard.
- Make the caramel. Heat the sugar and water in a saucepan, stirring until the sugar dissolves. Boil without stirring until the sugar turns dark brown.
- Pour the caramel into each of the ramekin dishes and leave to cool. Take care as it is very hot!
- Whisk the eggs, sugar and vanilla extract with a whisk until smooth. Beat in the milk.
Strain into a measuring jug then pour into each of the ramekins.
- Put the ramekins in a roasting tin which is half filled with boiling water. This is called a bain marie.
- Cook for 20-30 minutes in the oven until the custard is set.
- Cool before serving. Chill in the fridge if possible. Loosen the edges of the custard, cover with a plate and tip out onto the plate with the caramel topping.
The science bit
Sugar turns brown as it is made into caramel which adds a strong flavour to the recipe.
During heating, the protein in the eggs and milk sets, coagulates and forms a matrix through the mixture which makes the soft custard.