After sampling some beautiful desserts in Mallorca recently, I really fancied recreating some of them. One on the hitlist was creme caramel, so I gave it a go. I used this recipe of James Martin’s, and didn’t change a thing.
It turned out brilliantly! I was sure it would be lumpy and gnarly, but the mixture was smooth, the caramel golden and the whole thing sweet and jelly-like. I was gobsmacked!
Creme caramel (serves 4):
1 egg yolk
120 g caster sugar
500 ml milk
1 drops vanilla essence
For the caramel:
150 g caster sugar
50 ml water
- Preheat the oven to 140°C/gas 1.
- Whisk the whole eggs, egg yolk and sugar together in a bowl, then mix in the milk and vanilla essence. Pass through a fine sieve into a clean bowl.
- To make the caramel, boil the sugar and water together in a small pan without stirring until the syrup thickens and caramelises, turning golden brown.
- Pour the hot caramel into 4 dariole moulds.
- Pour the egg mixture into each caramel-filled moulds. Place the darioles in a roasting tray and pour hot water in around the moulds until it reaches half-way up the side of the moulds.
- Bake the crème caramels in the preheated oven for 40 minutes. Remove and set aside to cool.
- To serve, turn out the moulds on to serving plates.