Individual Crème Caramel
Rating:
(Tried it? Add your own rating by hovering over the stars and clicking)
Preparation Time: 5 minutes | Cooking Time: 35 minutes | Freezable?: Yes
Authentic Crème Caramel for one, simple cooking at its best, best served chilled (if you can wait)
- 2½ fl oz/60 ml double cream (or a low fat version if preferred)
- 1½ fl oz/40 ml milk
- 1 egg
- 1 dessertspoon soft brown sugar
- 1 oz/25g granulated sugar
- a drop of vanilla essence
- 1 tablespoon of warm water
- Preheat the oven to gas mark 2, 150C, 300F
- Place the granulated sugar in a small pan and put it on a medium heat to start melting, you’ll notice it start to turn brown and then darken. Give it a stir to help dissolve all the granules and when it starts to bubble and turned a couple of shades darker than golden syrup take it off the heat and carefully add 1 tablespoon of warm water. It may splutter a bit, but will soon subside. Give it a stir and when the syrup is smooth again, quickly pour it into your ramekin dish.
- Pour the cream and milk into another small pan and leave it to heat while you whisk the egg together with the brown sugar and a drop of vanilla essence in a bowl. When the cream and milk is hot, pour it onto the egg mixture and whisk again thoroughly. Pour all the mixture into the ramekin on top of the caramel.
- Place the ramekin into a roasting tin (the deeper the better), pour an inch or two of boiling water into the tin, then transfer the tin to the centre of the oven and bake for 30-50 minutes. Once baked, leave the crème caramel to cool and then chill it in the fridge.
- To serve, loosen around the edge with a palette knife, put your serving plate on top of the ramekin dish and carefully turn it over and hey presto you will have a perfectly formed crème caramel with all the lovely caramel juices.
Cooks Note:
If you have a saucepan that’s wide enough for you to lift the ramekin in and out without spilling the contents, you could cook your individual crème caramel on your hop or top of your stove. So at step 3) when the mixture is ready to be cooked, place the ramekin on a saucer or something similar in the saucepan then carefully pour in boiling water to come no more than three-quarters of the way up the ramekin. Simmer gently, making sure it does not simmer too fast, and place a plate or saucer over the top of the ramekin to prevent any water getting in. Simmer for 50 minutes or so and if you want you can brown it by carefully putting under the grill. (Looks like it’s easier to cook your individual crème caramel in the oven)
From Delia Smith’s One is Fun!
What is a ramekin dish? Taken from the French word ramequin, a ramekin is a small ceramic or glass dish for baking and serving an individual portion of food, any small heat proof dish will do just as well if you haven’t got one
Get Social