Creme caramel

Creme caramel

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

If creme caramel is on the menu where I’m eating and I think they’ll make a good one, I order it. For me, it’s one of those dishes that can finish of any meal perfectly, especially when served with some sharp, fresh raspberries or vibrant seasonal blood oranges, cut into segments. I like to present mine as a large creme caramel and make a showpiece of it but you can make individual ones if you prefer, cutting the cooking time to 20 minutes.

Ingredients

Quantity Ingredient
a little butter to grease the dish
800ml whole milk
2 pods vanilla, split lengthways and seeds scraped out
3 large free-range eggs
6 extra yolks
150g caster sugar

For the caramel

Quantity Ingredient
200g light muscovado sugar

Method

  1. Butter a deep 25cm plain flan dish and place in the fridge to chill.
  2. Pour the milk into a pan and add the vanilla pods and seeds. Bring to a simmer, take off the heat and set aside to infuse.
  3. For the caramel, put the muscovado sugar into another pan and add barely enough water to cover it. Dissolve over a medium heat and continue to cook until the sugar syrup forms a dark brown caramel; don’t let it burn. Pour the dark caramel carefully (it will be very hot!) into the greased flan dish and leave to set and harden (it will soften later in the oven).
  4. In a large bowl, whisk the eggs, extra yolks and caster sugar together to combine. Strain the infused milk through a sieve onto the egg mix, whisking as you do so.
  5. Once the caramel is set hard, preheat your oven to 150°C.
  6. Lay an old, clean tea towel in a roasting tray that will hold the flan dish comfortably (this helps to give an even distribution of heat so the custard cooks evenly). Boil the kettle. Sit the flan dish on the cloth in the tray and make sure it is level. Skim off any foam from the milk mixture and pour it into the flan dish. Cover the dish with foil.
  7. Carefully put the tray into the oven, then pour enough boiling water from the kettle into the tray to come halfway up the side of the flan dish. Cook for 20 minutes then lift off the foil and cook for another 10–15 minutes until the custard is set but still slightly wobbly in the centre.
  8. Carefully remove the tray from the oven and lift out the flan dish. Leave the crème caramel to cool before placing in the fridge to chill.
  9. When ready to serve, run a small knife around the edge of the crème caramel. Invert a deep plate over the flan dish then very carefully turn the whole thing upside down to unmould the custard and caramel sauce onto the plate. I like to serve this with seasonal fruit, nothing else.
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