Creme Caramel

Creme caramel is a custard dessert with a layer of soft caramel on top, as opposite to creme brulee which is custard with a hard caramel top.


INGREDIENTS

Caramel
100g granular sugar
125g water

Cream
1/2 litre of milk or cream
4 eggs, beaten
50g caster sugar
1/2 vanilla pod


METHOD

1. Prepare the caramel by placing 3/4 of the water in a thick-based pan, adding the sugar and allowing to boil gently without shaking or stirring the pan.
2. When the sugar has cooked to a golden brown caramel colour, add the remaining 1/4 of the water and reboil until the sugar absorbs the water.
3. Pour into the bottom of  dariole moulds.
4. Prepare the cream by warming the milk/cream and whisking on to the beaten eggs, sugar and vanilla seeds.
5. Strain and pour into the prepared moulds.
6. Place in a roasting tin half full of water.
7. Cook in a moderate oven at 150'-160'c for 30-40 minutes.
8. When thoroughly cold, loosen the edges of the creme caramel with the fingers, shake firmly to loosen and turn out onto a flat dish or plate.
9. Pour on top of the cream any caramel that is still inside the mould.