CookEat Recipe
Crème au Caramel
Individual vanilla custards with a light caramel coating.
Method
Steps
Step 1
Preheat the oven to 350°F. Have six small heatproof metal custard moulds ready. Put the ounce of pure icing sugar without added starch and quarter gill of cold water in a small metal saucepan. Boil until light brown, then carefully divide the hot caramel among the six moulds to coat their bottoms.
Step 2
In a bowl, beat the two whole eggs and one additional yolk with the two ounces of caster sugar, two gills of cold milk, one gill of cold cream and half teaspoon of pure vanilla extract. Whisk briskly for two minutes.
Step 3
Strain the custard through a fine conical strainer and divide it equally among all six caramel-lined moulds. Set them in a roasting tin and carefully add boiling water around them to half their height. Keep the bath water out of the custard.
Step 4
Bake for the first twenty minutes, then continue as needed until the custards are set with a slight tremble at the centre and each centre reaches 160°F. Remove the moulds from the hot water bath promptly.
Step 5
Let cool briefly, then refrigerate at 40°F or below within two hours, until completely cold and set. Loosen the edges and unmould onto a cold serving dish. Serve with the actual caramel liquid released from the same moulds.
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