{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Creme Caramel

For the Caramel:
9 oz. Caster sugar

For the Custard:
1 Vanilla Pod
1 pint Milk
5 oz. sugar
3 whole Eggs
6 Egg Yolks.

First make the caramel:
Put the sugar in a small pot and heat it until it melts and then turns a pale nut brown.
Straight away put the bottom of the pot in cold water to stop it cooking.
Spoon the hot caramel into 8 small ramekins or custard cups (or into any cups that you think are oven proof) let this cool and set.

For the custard:
Slit the vanilla pod in two along the length and scrape out all the seeds.
Put these with the pod itself into the milk and bring to the boil.
Once it has come up to the boil take it off the heat and let it stand for 15 mins. to get maximum flavour from the pod.
Discard this now but leave the tiny seeds in.
Beat the sugar, eggs and egg yolks together and then pour in the hot milk.
Pour this mixture into the caramel coated cups.
Heat the oven to Gas 3/160C/325F.
Put the cups into large roasting pan and pour in enough boiling water to come halfway up the pan.
Bake at this temperature until just set (45 mins. to 1 hour).
Let these cool to room temperature and then run a knife around the inside of the cup and invert each on to a plate.
Each one will produce its own portion of caramel sauce.
(These are delicious with Orange and Almond cake).

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef