RECIPES USING CARAMEL RECIPES

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CRèME CARAMEL RECIPE - BBC GOOD FOOD



Crème caramel recipe - BBC Good Food image

A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 7

140g caster sugar
3 tbsp cold water
500ml milk
3 large eggs, plus 2 egg yolks
100g caster sugar
a few drops vanilla paste or extract
2 tbsp Cointreau or Grand Marnier, optional

Steps:

  • Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
  • Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
  • Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
  • Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
  • Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
  • Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
  • Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
  • To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Nutrition Facts : Calories 267 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 46 grams sugar, ProteinContent 8 grams protein, SodiumContent 0.21 milligram of sodium

CRèME CARAMEL RECIPE | BBC GOOD FOOD



Crème caramel recipe | BBC Good Food image

A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 7

140g caster sugar
3 tbsp cold water
500ml milk
3 large eggs, plus 2 egg yolks
100g caster sugar
a few drops vanilla paste or extract
2 tbsp Cointreau or Grand Marnier, optional

Steps:

  • Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
  • Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
  • Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
  • Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
  • Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
  • Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
  • Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
  • To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Nutrition Facts : Calories 267 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 46 grams sugar, ProteinContent 8 grams protein, SodiumContent 0.21 milligram of sodium

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