Step by step recipe

Stage 1

15 min.

Prepare a light caramel with 150 g caster sugar.

Please note: It's important that the caramel should be light and not dark as it will continue cooking during the rest of the process, and so risk becoming overcooked and bitter.

Stage 2

2 min.

Pour a little liquid caramel into the bottom of a ramekin...

Stage 3

1 min.

... and turn the ramekin so that the caramel coats the base and sides. Pour any excess back into the pan (don't worry for now if there are dribbles around the top of the dish).

Warning: This is a tricky moment, and liquid caramel is burning hot and very dangerous. It is wise to keep young children well clear, and to protect your hands with oven gloves while handling the ramekins (not like I am doing in the photos).

Stage 4

10 min.

Do this with all the ramekins.

Stage 5

10 min.

Pour 1 litre milk into a pan with 1 vanilla pod, scraped to remove the small black seeds inside, and bring to the boil over medium heat.

Preheat oven to 180°C (360°F), and boil a kettle (or large pan) of water.

Stage 6

5 min.

Meanwhile pour 200 g caster sugar into a bowl and add 6 eggs. Mix well with a maryse.

Pour the boiling milk over, and beat to mix.

Stage 7

10 min.

Pour the mixture through a strainer, preferably over a high-sided container, to remove the bits of vanilla pod.

Leave to rest 10 minutes, then skim off any foam that forms on the surface.

Stage 8

40 min.

Place the ramekins in a large, deep baking sheet, then fill them with cream and put in the oven. Pour boiling water into the tray, then close the oven door and leave to cook around 40 minutes.

Stage 9

2 hours

Check that the creams are cooked, like testing a cake, then remove from the oven and leave at least an hour to cool to room temperature.

Then refrigerate overnight.

Stage 10

Serve by turning out onto dessert plates or dishes. Overnight the caramel will have liquified, and will now run down over the cream.

Remove from the fridge an hour before serving if possible so that the cream is not too cold.

Remarks

Nutritional information

How much will it cost?

• For 8 people : 4.95 €
• Per person : 0.62 €

Change currency:

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.