Creme caramel recipe
- 4 eggs
- 1 cup sugar
- 2 cups milk
- 1 cup sugar
- 1 tbsp lemon juice
In a bowl, beat the eggs and sugar together until pale and well combined.
Heat the milk until very hot and whisk into the egg mixture until well incorporated.
Cool to room temperature and pass through a strainer and set aside.
To make the caramel, in a small saucepan, heat the sugar and lemon juice, stirring continually until golden and remove from the heat immediately.
Pour the caramel into the base of four greased ramekins. Leave for 10 minutes to cool and firm while you prepare the water bath.
Preheat the oven to 180°C.
Boil the kettle and place the ramekins into a baking dish.
Pour the custard mixture gently into the ramekins, so as not to disturb the caramel.
Pour boiling water into the baking dish until it reaches halfway up the side of the ramekins.
Bake for 25-30 minutes. Leave to cool to room temperature and refrigerate for 2-3 hours.
When ready to serve, run a sharp knife around the edges of the ramekins to make sure the custard will release. Invert onto a plate for serving.
- You really need to keep an eye on the caramel and make sure that you don't let it burn. You want it to thick and a nice golden colour.
- To grease the ramekins, I just dipped a pastry brush in vegetable oil and gave them a light brushing around the inside.
- The custard is ready when it still has a little bit of "wobble" in the centre. It continues to cook when it is removed from the oven.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.