Creme Caramel Recipe

Ingredients

  • Custard Milk – 450 ml
  • Single cream – 150 ml
  • Caster sugar – 25 gms
  • Eggs, lightly beaten - 4
  • Fresh fruit, to decorate
  • Caramel
  • Granulated sugar – 100 gms
  • Cold water – 4 TableSpoon

Preparation Method

    Preparation Time - 10 minutes + cooling | Cooking Time - 25 minutes

    Microwave Setting - Full – 100%, Defrost – 30%

  1. Place the sugar and water in a small bowl and cook, uncovered, on full (100%) power for 2 ½ minutes. Stir well to dissolve the sugar then cook, uncovered, for a further 5 minutes or until the mixture is a golden colour.
  2. Divide the caramel between 6 ramekins and swirl to coat.
  3. Place the milk and cream in a large jug and cook, uncovered, for 4 minutes.
  4. Whisk in the sugar and eggs, then strain and pour the mixture over the caramel. Reduce to defrost (30%) and cook, uncovered, for 14-17 minutes or until the custards are set, rearranging halfway through cooking.
  5. The actual cooking time will vary according to the temperature of the heated milk, so check after 14 minutes.
  6. Set aside to cool, then unmould on to individual serving plates and decorate with fresh fruit.