Crème Caramel

September 6th, 2013 § 0 comments

Crème Caramel_01

Crème Caramel and a long nap with my cat, both of them are so nice and sweet.

Creamy dreamy sleepy. It’s the end of summer.

Cream Caramel_2


— Crème Caramel (makes 6-8) —

300ml double cream

300ml milk

1/2 vanilla pod

4 egg yolks

2 eggs

90g granulated sugar

Some whipped cream for serving

Some pecans, crushed


– for the caramel –

100g sugar

2 tablespoons water

2 tablespoons boiled water


Preheat the oven to 160C / 325F.

Heat the double cream and milk in a pan over a low heat, stirring occasionally, until small bubbles from at edge of pan. Slice the vanilla pod lengthways, scrape out the seeds into the cream mixture. Mix gently and remove from heat.

Slowly whisk the egg yolks, eggs and sugar in a bowl.

Add the warm cream mixture into the egg mixture. Gently whisking until thoroughly blended.

Strain the mixture pour into dishes.

Place dishes in a water bath, cover the dish with foil and bake for 40-60 minutes or until just set. Remove from the oven and refrigerate until cold.

Place the sugar and 2 tablespoons of water in a small pan over a medium heat and stir until the sugar in dissolved. Bring to the boil and cook until the mixture is light brown. Remove from the heat and carefully add 2 tablespoons of boiling water into the pan (be careful, it will spit!) and stirring.

Top whipped cream on the crème caramel, sprinkle with crushed pecans and drizzle with the caramel.




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