Creme Caramel Recipe
Creme Caramel Recipe with Milk, Eggs & Castor Sugar.
INGREDIENTS
1 pint (550ml) Milk
4 Large Eggs, beaten
1 dessertspoon Castor Sugar
4 oz (100g) Castor Sugar
METHOD
To make the Caramel, slowly dissolve 1 dessertspoonful of Castor Sugar in a little water over a low heat, without stirring, until it turns caramel colour. Pour into a warmed dish, coating the sides. In another saucepan, bring the Milk and the 4 oz (100g) of Castor Sugar to the boil and stir into the beaten Eggs. Strain into a dish and cook for 1 hour at 325F / 160C / Mark 3 in a bain-marie.
Serves 6.
Based on the Creme Caramel recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).