An all time favorite and super easy to make. And I’m not talking about the box version you get in the market that comes ready with the caramel and all you have to do is add milk. I’m talking about using 4 ingredients and spending less than 10 minutes putting it together.
For the creme caramel:
- 100ml milk, warm
- 1 egg
- 25g sugar
- 5ml vanilla essence
To make the caramel used as a base, simple heat 50g of sugar in a saucepan with a tablespoon of water. Using a wooden spoon stir slowly till the sugar turns a beautiful amber colour and then pour into the moulds. I prepped 4 moulds, but only ended up using three.
In a bowl, whisk together your egg and sugar, slowly pouring in the milk.
Strain the mixture through a muslin cloth so that all egg threads are removed and then stir in the vanilla.
Pour it into the prepared moulds and place in a warm bain-marie. Cover the molds with pieces of foil.
Cook in a preheated oven of about 180C for 30 minutes and then cool in the refrigerator for at least 3 hours so that it sets.
To serve, using a knife separate the cream from the mold and then flip it onto a plate.