by Raymond Blanc This is a French classic, to make the best crème caramel you need to cook the caramel to a dark colour
Serves 4
Ingredients
2 Freedom Food labelled eggs, medium size
3 Freedom Food labelled egg yolks, medium size
2 tbsp water
125g / 4oz caster sugar
500ml / 1 pint whole organic milk
125g / 4oz caster sugar
½ vanilla pod halved lengthways, the seeds scraped (or 4 drops of high quality vanilla essence)
Method
Pre-heat the oven to 170°C/325F/Gas Mark 3.
Over a medium heat, bring the water and sugar to the boil. Cook for 4-5 minutes to a rich brown caramel colour, remove the hot saucepan from the heat and strain into 4 ramekin moulds, (5cm deep x 8cm). Reserve the moulds in a deep ovenproof baking tray.
Mix the milk and the vanilla and bring to simmering point for 3-4 minutes to allow the vanilla to infuse. In a mixing bowl, whisk the whole eggs and egg yolks with the sugar. Slowly whisk in the milk. Strain the mixture into the caramel moulds.
Place the tray in the pre-heated oven. Pour boiling water into the tray so that the water level reaches the same depth as the crème mix inside the moulds. Cook in the pre-heated oven for 50 minutes. Remove from the oven, cool down and then refrigerate for 2 hours. This dessert can be prepared one day in advance.
To release the crème caramel from the mould, press the blade of a knife against the mould in-between the crème caramel and take it around in a full circle, then turn it upside down onto the serving plate (you can also serve it in the mould in which it has been cooked.)
Recipe courtesy of Freedom Food, which awards its logo to food where strict animal welfare standards are adhered to.
by Raymond Blanc
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