creme caramel


This is nice in individual portions. I use disposable foil pots.

First I make the custard by mixing an egg and two yolks with 60gm sugar. To this I add 250 ml milk which I heat to boiling point with a strip of lemon peel. Then I melt three tablespoons of sugar in a pan to caramellise it. I put the caramel in each foil pot, twisting it round to coat the sides too. I strain the custard into each pot and place them in a roasting tin. I pour boiling water into the tin and cook in the oven for 30 minutes at 180°C. I cool the custard pots and then put them in the fridge. To serve, I loosen the sides with a knife and invert onto a plate.

This quantity makes four.


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