Tandy’s Crème Caramel

I thoroughly enjoy a good Crème Caramel and loved the recipe I saw over at Tandy’s blog, Lavender and Lime.  I was thrilled with the result when I made them and will definitely be making them again.  I must admit though that majority of the caramel stuck to the base of the mould and can only assume that I let it colour a little too much before spooning it into the moulds.  I would suggest you remove the caramel as soon as it starts colouring to prevent it sticking like toffee in the mould.

Crème Caramel

Ingredients

50g sugar
½ tsp lemon juice
½ tbsp water

1 cup milk
1 vanilla pod, split down the middle
1 egg
2 egg yolks
62g caster sugar

Method

  1. Spray 4  moulds.
  2. Heat the sugar, lemon juice and water until pale in colour and divide amongst the moulds.
  3. Preheat the oven to 190°C.
  4. Place the milk and the vanilla pod into a saucepan and bring the the boil.
  5. Whisk together the eggs, egg yolks and sugar.
  6. Strain the milk into the eggs and whisk quickly.
  7. Pour the custard over the caramel.
  8. Place the moulds into a bain-marie (water bath) using hot water and bake for 25 minutes.
  9. Remove the moulds from the bain-marie and allow to cool.
  10. Turn out and leave to cool before serving.