Classic French recipe for Creme Caramel – you can either make individual ones or one large one.
4 Large Eggs
1 vanilla pod
Make a caramel by heating the 1 cup of the sugar (100g) in a small sauce pan over a low heat until it reaches a light golden brown color. Be careful to do this over a low heat as if you try to do it too fast your sugar will burn.
Remove the caramel from the heat and pour into your ramekins (or one large ramekin)
Heat the milk and cream in a different pot and bring gently to the boil with the scraped out vanilla pod.
As the cream and milk come to the boil whisk your egg and remaining sugar together until the mixture is light and fluffy.
When the cream mixture comes to the boil pour over the egg mixture while stirring constantly.
Remove the vanilla pod and pour the mixture into the ramekins on top of the caramel.
Place the ramekins on to an oven proof tray and place into the oven at 120C/240F for about 40 minutes or until they have set.
Allow to cool down and chill in fridge for 1 hour.
Run your knife around the outside of the ramekin to loosen the creme caramel and tip it straight into the bowl or plate on which you are serving making sure to get all the caramel sauce from the ramekin.
Serve with berries
By: Look and Taste