Caramel Cream
(Creme Caramel)

Caramel cream is a cooked custard classic

Caramel cream or creme caramel is a classic cooked custard dessert. Caramel cream is just as popular today as it has ever been. Caramel cream will make a welcomed appearance on any dinner menu.

Serves: 4

Ingredients for custard:

1 pint milk
2 eggs
2 egg yolks
2 tablespoons caster sugar

Ingredients for caramel:

4 oz granulated sugar
1/2 cup water

6 inch diameter souffle dish or cake tin

Method:

1. Scald milk by bringing it up to boiling point.

2. Meanwhile, break eggs into a bowl, then add the extra egg yolks.

3. Beat well with a fork but do not allow to get frothy.

4. Add sugar and milk, mix and set aside until needed.

5. Put sugar and water for caramel into a small pan.

6. Dissolve sugar over a gentle heat, then boil rapidly without stirring until a rich brown in colour.

7. Stop boiling by dipping bottom of saucepan into a basin of cold water.

8. When still, pour three-quarters of the caramel into a dry and warm souffle dish or cake tin.

9. Pour rest on to an oiled plate or tin.

10. Turn souffle dish or cake tin carefully round to coat the caramel evenly over the bottom and sides.

11. Strain in the custard mixture.

12. Cover with foil or a piece of buttered greaseprrof paper.

13. Cook in a bain marie in the oven at 375F or Gas Mark 5 for 40-50 minutes until just set.

14. Take out and leave until cool before turning out.

15. Crush the rest of the caramel and put round the dish.

Tip:

1. A certain amount of caramel will always be left in the mould after turning out; this can be lessened by adding 1 teaspoon boiling water to caramel before pouring it into souffle dish or cake tin.

2. For a more creamy-textured result, use an extra egg yolk.

To discover more about Italian food visit the Italian Traditional Food webpage