Look forward to making Mary Berry’s “perfect” classic creme caramel as the cook walks you through the recipe step by step.
First make sure you have the correct equipment needed, which is six one-pint (150ml) ramekins if you’re making enough for six people.
The tasty dessert doesn’t require too many ingredients, either, making it an affordable choice.
Mary shared her top tip when making the pudding: “Do not use a non-stick pan to make the caramel, it will not work, it will crystallise.”
She added: “For a richer crème caramel add an extra two yolks to the eggs.” Here’s how to make Mary’s creme caramel bake.
Classic creme caramel
- Prep: 30 minutes
- Cooks in: 30 minutes to 60 minutes
- Serves: six people
Ingredients
For the caramel
- 160g sugar
- Unsalted butter, for greasing the ramekins
For the custard
- Four eggs
- One teaspoon of vanilla extract
- 25g caster sugar
- 600ml pint full-fat milk
- Pouring cream, to serve
Method
Pre-heat oven 150C (300F/gas two). Warm the ramekins in the oven.
Making the caramel
Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat and quickly pour the caramel into the warmed ramekins. Set aside for it to cool on the counter.
Once the caramel is hard, butter the sides of the ramekins above the level of the caramel.
For the custard
Whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
Pour the milk into a saucepan, gently heat over a low heat, then strain the milk through a fine sieve onto the egg mixture in the bowl.
Whisk together until smooth, then pour the mixture into the prepared ramekins. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
Cook in the oven for about 20 to 30 minutes. Make sure no bubbles are appearing. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard by tipping the ramekin and loosening it with a small palette knife around the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.
