As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 3 Servings
occasions
Dessertdairy ingredients
Milk, CreamCrème Caramel
INGREDIENTS
DIRECTIONS
1
Warm 2 ramekins in a low oven, remove and spray heavily with a low-fat oil spray or similar.
2
Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon.
3
Once the mixture turns amber, remove it from heat and wait 1 min until it's mahogany in colour.
4
Pour a thin layer of the caramel into the bottom of each ramekin and allow it to cool at room temperature.
5
Mix the eggs, yolks and sugar until smooth.
6
Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don’t over whisk or create too much air.
7
Pour the custard mix into the ramekins on top of the now hardened caramel, be generous, it should fill 80% of the ramekin.
8
Place on a tray with some boiling water around the ramekins and cook at 100c for 45-50mins.
9
Once the custards are set with a tiny amount of wobble, remove and allow to return to room temp.
10
Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.
11
Release with a warm knife around the edges and turn out onto a plate.
