Creme Caramel

Simon Morris serves up Creme Caramel

Ingredients


  • 200 ml double cream
  • 1 vanilla pod
  • 4 egg yolks
  • 150 g caster sugar
  • water

Method

  1. Place the cream, 50g caster sugar, vanilla and egg yolks into the pan and bring up to a temprature of 60°. Pass through a sieve and set aside.
  2. Place 100g sugar into saucepan and cover with water and bring up to the boil, without stirring. When the sugar turns golden brown remove from the heat.
  3. Pour the sugar mixture into the ramekin and then pour the custard mix on top.
  4. Place the ramekin in a bain marie and place into oven at 140° for 30 minutes or until set then take from oven and place in fridge to set.
  5. When ready to eat turn the crème caramel onto a plate and serve.




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