Creme Caramel

Preparation time: 20 minutes Cooking Time: 45 - 50 minutes Serves: 10

Difficulty: 3/5

A Recipe created by Adam Byratt from Trinity Kitchen London. A classic creamy dessert topped with caramel.

INGREDIENTS

  • 450ml Whole Milk
  • 75ml Double Cream
  • 100g Clarence Court Egg Yolks
  • Half a beaten Clarence Court egg
  • 75g Caster Sugar

For The Caramel

  • Caster Sugar
  • Water

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METHOD

  • Whisk together the egg, egg yolk and sugar.
  • Boil the milk and cream and pour over the egg mixture whilst whisking.
  • Pass through a sieve and allow to cool.
  • Store in the fridge
  • In a large saucepan make a caramel, taken to a dark amber shade.
  • Pour evenly into the bottom of small dariole moulds and allow to set.
  • Pour over the chilled custard until almost completely full and half fill the baking try with warm water and cover with cling film.
  • Place in a pre-heated oven at 110c degrees and bake gently for 50 minutes.
  • Remove from the oven when just set, and allow to cool in the fridge for half a day.
  • Turn out from moulds and serve with demi sec raisins