Creme Caramel - French Style

This is the perfect Creme Caramel.

Yield:
8 ramekins
Category:
Desserts
Cuisine:
French

INGREDIENTS:

  • For the caramel:
  • 2 tablespoons cold water
  • 5 ounces (90g) granulated sugar
  • 3 tablespoons boiling water
  • For the Creme:
  • 2 1/2 cups whole milk
  • 1 tsp. genuine vanilla
  • 1 1/2 oz. granulated sugar
  • 4 eggs plus 2 yolks

DIRECTIONS:

  1. For the caramel:
    Pour the cold water into a small pan. Stir in the sugar, using a wooden spoon. Place over low heat to dissolve the sugar, stirring occasionally. When the sugar has dissolved, bring to the boil and boil without stirring until the sugar turns a dark, golden brown. Remove at once from the heat and slowly spoon in the boiling water, stirring to loosen the caramel.
  2. For the Creme:
    Grease eight ramekins with butter. Spoon some of the caramel into each ramekin and leave in place until set.
  3. Meanwhile, make the custard. Pour the milk into a saucepan, add the vanilla and bring slowly to the boil. Then turn the heat to dead low.
  4. Crack the 4 eggs into a deep bowl and add the extra egg yolks. Add the sugar and beat until well blended and pale in colour. Pour the milk onto the eggs, stirring, and strain into a large measuring cup. Divide the custard evenly between the eight prepared ramekins.

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