Super-Sexy Crème Caramel
Difficulty:**
12-15 ramikans
Crème Caramel is one of my favourite desserts, I love the balance between the slight bitterness of the caramel against the sweet creamy texture and strong Vanilla finishing. I think is a perfect dessert for all year around, but in winter you can play with the flavours and make it spicy and Christmassy.
150 g Sugar (Caramel) + 80 ml Water
1 lt Milk
4 yolks
4 eggs
1 tsp Vanilla Extract
1 tbsp Vanilla Sugar
160 g Sugar
Pre heat the oven at 180°C, line up the moulds in a tray with 2 inch dept to add some water and create a Bain Marie. In a very clean pan, place the sugar with the water to make the caramel, cook it a high temperature until it reaches a nice caramel colour or 165 – 170° C. Have a bowl with cold water to stop the caramel cooking (Be Careful the pan might steam use baking gloves or a thick towel to handle the pan). Immediately with a spoon add some of the caramel in each ramekin and let it set.
With the caramel left over in the pan add half of the milk and place it back on the stove to get some of the caramel flavour in the milk, let it get almost to boiling point and set it aside.
Mix the sugar, vanilla sugar, vanilla extract, yolks and eggs; whisk them until the sugar has dissolve. Add all milk slowly whisking, pass the mix through a fine sieve and pour it in the ramekins leaving at least 1 cm free. Cover with a foil and place in the oven, once in the oven add boiling water in the tray and cover again. Cook them for about 40 minutes. Check them, they are cook and they are set and don’t look liquid in the centre. Cool them down immediately and let them set in the fridge at least 4 hours before eating.
To serve, insert a knife around the ramekin and turn it upside down on top of a plate, and enjoy.....
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