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For the caramel

Nutrition: per serving

  • kcal267
  • fat7g
  • saturates2g
  • carbs46g
  • sugars46g
  • fibre0g
  • protein8g
  • salt0.21g
    low

Method

  • step 1

    Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

  • step 2

    Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

  • step 3

    Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)

  • step 4

    Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.

  • step 5

    Put the eggs and yolks in a bowl with the sugar and whisk lightly together.

  • step 6

    Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

  • step 7

    Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.

  • step 8

    To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Recipe from Good Food magazine, June 2011

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Comments, questions and tips (21)

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Overall rating

A star rating of 3.6 out of 5.24 ratings

michelle.mortimer64635

I was scared to make this as I thought it would be complicated. No it is so easy. I worried that the caramel had set and it would fail but once done everything was just so lovely. I have made more and they were successful too.

carole macpherson

Takes much longer than 20 minutes in the oven, after 2 attempts I reckon 45 minutes at this temperature.

Byfrankiemac1954

Far too many eggs, revolting. Don't waste your time with this recipe.

Hollyyyy

Either you can’t cook or you didn’t follow the recipe right because they are delicious

KS0rqXjh

Excellent recipe. Worth mentioning that the caramel will quickly set hard in the ramakin when poured in, but change to the correct consistency when cooked in the oven.

Delrei

question

My caramel took a long time to go golden when it did finally when I poured it into ramekins it set straight away before I had time to cover the bottom

rich66bucks0JNH330q

i may have two ideas for you here, be sure NOT to stir the caramel, sounds daft but not stirring is one of the hardest thing to do, you see it on bake off all the time and shout "NOOOO LEAVE IT ALONE!!" ;-) if that wasn't the problem then you could try warming the ramekins before you add the…

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