Vanilla Crème Caramel

Ingredients

• Whole milk500 ml
• Medium eggs220 g (4 eggs)
• Caster sugar (for the custard)100 g
• Caster sugar (for the caramel)120 g
• Water (for the caramel)30 ml
• Vanilla extract5 g
• Hot water (for the bain-marie)1000 ml

Allergens

Milk, Eggs

Method

1. Preheat the oven to 150°C (conventional).
2. In a small saucepan, combine the sugar for the caramel with 30 ml of water and cook without stirring until it turns amber.
3. Immediately pour the caramel into the bottom of 6 ramekins, swirling them to coat the base.
4. Heat the milk with the vanilla extract until it just reaches boiling point, then remove from the heat.
5. In a bowl, mix the eggs with the sugar for the custard, without whisking them into a foam.
6. Pour the hot milk over the eggs in a thin stream, stirring continuously with a whisk.
7. Strain the mixture through a fine sieve and remove any foam from the surface.
8. Fill the ramekins and place them in a baking tin; pour hot water into the tin until it reaches halfway up the sides of the ramekins.
9. Bake in the bain-marie for 45-50 minutes, until the custard is set but still has a slight wobble in the centre.
10. Allow to cool, then refrigerate for at least 4 hours; invert the ramekins onto a plate to serve.