Classic crème caramel

Ingredients 11
Servings 2


Serving Change
  • 200
  • 60
  • pinch cream of tartar
  • 3
    extra-large eggs
  • 5
    extra-large egg yolks
  • 60
  • 500
    lukewarm milk
  • 500
  • 1
    vanilla pod


1. Preheat the oven to 150 ºC. SYRUP: Place the sugar and water in a heavy-based saucepan. Heat over high heat, without stirring, until the sugar melts. 2. Stir in cream of tartar and continue heating until the sugar liquefies to a syrup and changes colour to a golden brown. Do not let it get too brown or it will be bitter. 3. Pour the golden brown (caramel) syrup carefully into the loaf pan, coating the base completely. 4. Set the coated loaf pan aside for 10 to 12 minutes to cool. 5. CUSTARD: Whisk the whole eggs, egg yolks and sugar until light and creamy. 6. Add the milk, cream and vanilla pod or essence to the egg mixture (pour the milk through a fine-meshed sieve to remove any sediment). Mix together well. 7. Pour the custard mixture through a fine-meshed sieve into a bowl and then into the caramel-lined loaf pan. 8. Place the loaf pan in a roasting pan and pour in enough hot water to come just over halfway up the sides of the loaf pan. 9. Bake at 150 ºC for 70 to 80 minutes, or until the custard is just set. A fine metal skewer or thin-bladed knife inserted in the centre will come out clean. (The crème caramel may not look set at the centre, but it will continue to set as it cools.) 10. Remove from water bath and cool completely, then refrigerate. 11. To turn out (unmould) carefully insert a sharp knife down the inside of the loaf pan, between the pan and the crème caramel, and run it all around the sides to loosen the dessert. Dip the base of the loaf pan briefly in boiling water to melt the caramel slightly (this makes it easier to turn out). Wipe dry. Place a chilled serving dish on top of the loaf pan and, grasping both sides firmly, invert both. Carefully and gently shake the pan to loosen the dessert. Remove the loaf pan. Pour any extra caramel sauce around the dessert. 12. Serve, sliced, in old-fashioned deep soup plates surrounded by spoonfuls of sauce.

Read more on: bake  |  eggs


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