Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Crème Caramel

Serves 6

Ingredients

3 free range egg yolks
2 free range eggs
1 tbsp. Caster sugar
500ml/18 floz milk
Vanilla pod/½ tsp.vanilla essence

For the caramel:

200g/7 oz unbleached caster sugar
50ml/2 floz water

Method

• Preheat oven to 160C/325F/Gas 3.
• Warm one large soufflé dish or 6 ramekins in the oven.
• Start by making the caramel. Place the sugar and water in a pan and stir well before putting on the heat. Place over a high heat but do not stir again. Continue cooking untill it turns golden brown. Pour onto the bases of the soufflé/ramekin dishes.
• Heat the milk but do not allow it to boil. Once hot, turn off the heat.
• In a bowl, mix the eggs and yolks together with the sugar. Split the vanilla pod and add the seeds to this mixture (the husk can be kept in a jam jar to reuse again).
• Pour the hot milk onto the egg mixture, stirring constantly. Pass this mixture through a sieve into a jug and then fill the soufflé dish or divide between the ramekins.
• Place in a roasting tray half full of water and cook for one hour or 35 minutes for the ramekins – or untill the custard is set. Cool and place in the fridge over night or for at least 4 hours.
• To serve the crème, run a hot knife around the exterior of the dishes and invert onto a serving dish.

N.B. Try adding different flavours like saffron, rose water or cardamom.